The Notchland Inn Coco Loco Cookies

2 sticks unsalted butter, softened
2/3 cup (packed) light brown sugar
2/3 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
1/2 tablespoon baking soda
1/4 tablespoon salt
1/2 pound semisweet chocolate bits (see note)
1 1/2 cups old-fashioned rolled oats
1 cup sweetened grated coconut
1/2 cup coarsely chopped pecans

Heat the oven to 375 degrees F.

In a large bowl, using an electric mixer, cream the butter with the brown sugar and granulated sugar until fluffy. Beat in the egg and vanilla extract. Using a wooden spoon, stir in the flour, baking soda and salt. Stir in the chocolate, oats, coconut and pecans.

Spoon rounded tablespoonsful of the dough about 2 inches apart onto a large cookie sheet. Bake for about 12 minutes, until golden. Transfer to a rack to cool completely. Cookies can be stored for up to one week in an airtight container, or can be frozen.

Makes 36 cookies.

NOTE: Bittersweet or semisweet chocolate chopped into 1/2-inch pieces can be substituted.