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Midnight Cowboy Chocolate Chip Cookies

Serves: 36

   1 cup all-purpose flour
   1 teaspoon baking soda
   1 teaspoon baking powder
   1/2 teaspoon salt
   1 cup creamy peanut butter
   1 cup vegetable shortening
   1 cup granulated sugar
   3/4 cup firmly packed light brown sugar
   2 teaspoons pure vanilla extract
   2 eggs, at room temperature
   1 cup old-fashioned rolled oats
   2 cups (12 ounces) semisweet chocolate chips
   1 cup chopped pecans
   1 cup sweetened flaked coconut

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1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or leave ungreased and set aside.
2. Into a medium bowl, whisk together the flour, baking soda, baking powder, and salt and set aside.
3. In a stand mixer or with a hand mixer set on low speed, beat the peanut butter and shortening until creamy. On medium speed, add the granulated and brown sugars and beat until light and lump free. Beat in the vanilla and then the eggs, one at a time, until fully blended, scraping down the sides and bottom of the bowl as necessary. Turn off the mixer, add half the flour mixture, and beat on low speed until blended. Add the remaining flour and beat until blended. Stir in the oats, chocolate chips, pecans, and coconut.
4. Drop by large tablespoonfuls onto the prepared baking sheet, leaving 21/2 inches between the mounds of dough. Bake until golden brown, 15 to 17 minutes. Cool for several minutes on the baking sheet before transferring to a rack, or carefully pull the parchment paper from the pan and place it, along with the cookies, on the rack.

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