Yockelson's Large and Luscious Two-Chip Oatmeal Cookies

• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 sticks unsalted butter, at room temperature
• 1/2 cup plus 2 tablespoons packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg white
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups quick-cooking rolled oats
• 1 cup semisweet chocolate chips
• 1/2 cup white-chocolate chips
• 3/4 cup sweetened shredded coconut

1. In a medium bowl, whisk the flour with the baking soda, baking powder and salt.
2. In a large bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until blended.
3. Beat in the granulated sugar until light and fluffy, about 2 minutes.
4. Beat in the whole egg, egg white and vanilla.
5. At low speed, beat in the dry ingredients, in 2 additions.
6. With a large wooden spoon, mix in the oats, semisweet and white-chocolate chips and the coconut.
7. Cover the cookie dough and refrigerate for 1 hour, until chilled.
8. Preheat the oven to 375.
9. Line 3 large baking sheets with parchment paper.
10. Using a rounded tablespoon, spoon mounds of dough onto the baking sheets, at least 3 inches apart.
11. Bake the cookies for about 14 minutes, until golden and just set.
12. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.

flour, baking soda, baking powder, salt, butter, brown sugar, granulated sugar, egg, egg white, vanilla, quickcooking, chocolate chips, whitechocolate chips, coconut

Taken from www.foodandwine.com/recipes/yockelsons-large-and-luscious-two-chip-oatmeal-cookies (may not work)