Ellis' Oatmeal Chocolate Chip Cookies

• 1 cup unsalted softened butter
• 1 cup sugar
• 1 cup dark brown sugar packed
• 2 eggs, room temp (just stick in a bowl of hot water for a little while)
• 1 tablespoon vanilla
• 2 cups flour (don't sift, just scoop and level off with a knife) - or 1 1/2 cup white whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 slightly heaping teaspoon cinnamon
• 2 1/2 cups oatmeal, not instant (use 3 cups if using 1 1/2 cup flour)
• 2 1/4 cups semi sweet chocolate chips
• 1 slightly heaping cup sweetened flaked coconut

Cream butter and then beat butter and sugars very well until fluffy and kind of shiny (5 minutes). Add eggs and vanilla and beat again. 

Stir together flour, baking soda, baking powder, salt and cinnamon. Add to butter/sugar mixture and just barely mix in (should still see some flour). Add oatmeal and barely mix again. Add chocolate chips and coconut and barely mix. (Once you add the dry ingredients, DO NOT overmix. I finish mixing by hand with a big spatula).

Drop by tablespoon onto cookie sheet and bake in 350 preheated oven for approx. 10 minutes. Should still look a tiny bit raw in the middle. Freezes well - roll into logs and wrap in plastic wrap. I also think that they taste better when you make a big log of dough wrapped in plastic and put into the refrigerator for several days before baking (better if you take them out of the refrigerator a couple of hours before you bake them).