In a mixing bowl, cream the butter and sugars together with an electric mixer.

Add egg and vanilla, mix until well blended.

In a separate bowl, combine flour, baking soda and baking powder. While mixing with electric mixer, slowly incorporate flour mixture into dough.

(optional step) In a blender, pulse oats until coarse powder.

Add oats, nuts, chocolate chips and coconut, mix by hand until combined.

Cover dough and refrigerate for 20 minutes.

Preheat oven to 350° F

Spoon half of a golf ball sized amount of dough onto greased cookie sheet or parchment paper sprayed with cooking spray. (I use an ice cream scoop for this, one level scoop)

Bake for 12 min. (Don't overcook; the cookies will deflate and get too crispy!)

Cookies will be very soft until they cool about 15 minutes.