The Notchland Inn'S Coco Loco Cookies

• 1 cup unsalted butter, softened
• 2/3 cup light brown sugar, packed
• 2/3 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 3/4 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 lb semi-sweet chocolate bit
• 1 1/2 cups old fashioned oats
• 1 cup sweetened flaked coconut
• 1/2 cup pecans, coarsely chopped

1. Preheat oven to 375 degreees.
2. In large bowl using an electric mixer, cream butter with sugars until fluffy. Beat in egg and vanilla. Using wooden spoon, stir in flour, baking soda and salt. Stir in chocolate, oats, coconut and pecans.
3. Spoon rounded tablespoonfuls of dough about 2" apart onto large cookie sheet. Bake for 12 minutes or until golden. Transfer to a wire rack to cool completely.
4. Cookies can be stored for up to 1 week in an air-tight container or they can be frozen.

unsalted butter, light brown sugar, sugar, egg, vanilla, flour, baking soda, salt, semisweet chocolate bit, oats, coconut, pecans

Taken from www.food.com/recipe/the-notchland-inns-coco-loco-cookies-472506 (may not work)