Ingredients

3.5 cups Rolled Oats

2 2/3 cups Flour

3/4 Tspn baking powder

2/3 cup semisweet chocolate chips

2/3 cup white chocolate chips

2/3 cup chopped walnuts

1 cup unsweetened grated coconut

1 cup (2 sticks) plus 2 TBSPN unsalted butter at room temp

2.5 Tbspn crushed pineapple

3 cup evaporated cane sugar

3 eggs

1.5 tspn vanilla extract

Preparation

  1. Set the oven at 350F. Line 2 baking sheets with parchmant paper
  2. In a bowl, combine the oats, flour, baking soda and salt.
  3. In another bowl combine the dark and white chips,walnuts and coconut. Set aside.
  4. In an electric mixer, cram the butter until fluffy. add the pineapple and mix well just to combine them. With the mixer on medium speed, beat in the sugar a little at a time.. Beat in the eggs and vanilla until well blended.
  5. With the mixer set on low speed, beat in the flour mixture just until the batter forms a dough.
  6. Remove the bowlfrom the mixer from the mixer stand. With a rubber spatula, stir in the chocolate chip mixture.
  7. Drop th batter by the heaping tablespoons onto the baking sheets, setting the mounds about 2" apart. Gently flatten them with the heel of your hand.
  8. Bake the cookies for 16 to 19 minutes, then slide the parchment paer on to wire racks to cool completely.