1½cupspecans toasted and coarsely chopped, 150 grams
2cupsdried blueberries345 grams
1½cupssweetened coconut flakes140 grams
Instructions
Pre-heat oven to 350° and line a baking sheet with parchment paper or spray with non-stick cooking spray.
Sift flour, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add flour mixture and old fashioned oats, mix until just combined. Stir in white chocolate chips, pecans, blueberries and coconut.
Using an ice-cream scooper, scoop 9 mounds of dough (the size of a scant ¼ cup) onto a baking sheet. Using the bottom of a glass, press the mound down slightly as these cookies do not spread very much. Bake for 14 to 16 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining dough.
Notes
You can keep the dough in the refrigerator or freezer (already formed in mounds) for baking another day (sometimes I will bake just 1 or 2 cookies when a sweet tooth strikes me).