1 cup butter, softened
1 cup white sugar
1 cup light brown sugar
2 tablespoons evaporated milk (or regular milk)
2 teaspoons vanilla extract (or maple flavor is good too)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled oats
1 1/2 cups semisweet chocolate chips
1 cup flaked coconut
1 cup chopped pecans
Preheat the oven to 375. Line cookie sheets with parchment paper.
In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the evaporated milk and vanilla. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture till just barely combined (do not overmix, you'll have tough cookies). Mix in the oats, chocolate chips, coconut and pecans. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Cookies should be spaced about 2 inches apart.
Bake for 10 to 15 minutes in the preheated oven, until golden brown but still soft looking. Cool slightly on cookie sheets before removing to wire racks to cool completely.