Oatmeal Chocolate Chip Cookies with Toasted Coconut

Name: Oatmeal Chocolate Chip Cookies with Toasted Coconut
Ingredients: 2 cups (240 grams) white whole wheat flour (I used Bob's Red Mill Ivory Wheat Whole Grain Flour); 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1 cup (2 sticks) unsalted butter, at room temperature; 2 cups (340 grams) dark brown sugar, lightly packed; 1 egg; 1 teaspoon vanilla; 1½ cups (144 grams) old-fashioned rolled oats (I used extra-thick); ¾ cup (60 grams) toasted coconut, coarsely ground (see headnote); 1 cup (113 grams) coarsely chopped, toasted walnuts; 1 cup bittersweet chocolate chips (I used 70%)

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Oatmeal Chocolate Chip Cookies with Toasted Coconut includes 2 cups (240 grams) white whole wheat flour (I used Bob's Red Mill Ivory Wheat Whole Grain Flour), 2 teaspoons baking powder, 1 teaspoon...

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Ingredients

2 cups (240 grams) white whole wheat flour (I used Bob's Red Mill Ivory Wheat Whole Grain Flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups (340 grams) dark brown sugar, lightly packed
1 egg
1 teaspoon vanilla
1½ cups (144 grams) old-fashioned rolled oats (I used extra-thick)
¾ cup (60 grams) toasted coconut, coarsely ground (see headnote)
1 cup (113 grams) coarsely chopped, toasted walnuts
1 cup bittersweet chocolate chips (I used 70%)