Set oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream Butter & Sugars
In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla.
Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add dry mixture into wet mixture.
Add Mix-Ins
Stir in oats, coconut, nuts, and chocolate chips until evenly combined.
Scoop & Bake
Drop dough by rounded tablespoonfuls onto prepared baking sheet.
Bake for 10–12 minutes, or until edges are golden brown.
Cool on the baking sheet for 2 minutes before transferring to a wire rack.
💡 Tips:
For a softer cookie, slightly underbake and let them finish cooking on the sheet.
You can swap chocolate chips for butterscotch chips or even white chocolate for a twist.
Store in an airtight container – they stay chewy for days!
Would you like me to give you a bar version of Dandy-Do Cookies (baked in a pan, then cut into squares)? That’s a popular way to make them for parties!
