Ingredients

• 1 cup Coconut Flakes
• 3/4 cup Pecans chopped
• 1 cup Butter softened
• 1 1/2 cups Brown Sugar packed
• 1/2 cup Sugar
• 2 Eggs
• 1 1/2 teaspoons Vanilla Extract
• 2 cups Organic Unbleached White All-Purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 2 cups Old Fashioned Rolled Oats Or Organic Regular Rolled Oats
• 1/4 cup Dark Chocolate Chips
• 1/4 cup holiday chocolate chips red and green
• 1/4 cup White Chocolate Chips
• 1/4 cup Cranberries

Instructions

1. Preheat oven to 350°F. Place coconut and pecans on a 15 x 10 x 1-inch baking pan. Bake for 6 to 8 minutes or until toasted, watching very closely so they do not burn. Set aside to cool.
2. In a large mixing bowl, beat together butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt. Add to creamed mixture; beat well. Stir in the oats, white, dark and holiday chocolate chips, dried cranberries and toasted coconut and pecans.
3. Drop by rounded teaspoonfuls onto parchment covered baking sheets. Bake for about 10-12 minutes or until browned. Remove to wire racks to cool.