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16 tablespoons 2 sticks unsalted butter, cold and cut into cubes
1 cup dark brown sugar
½ cup granulated sugar
2 eggs
1 tablespoon vanilla extract
3¼ cup bread flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
2 cups semi sweet chocolate chips
1 cup chopped nuts (I used walnuts but you could use almonds, pecans, hazelnuts, etc..)
1 cup coconut shavings (you could also used shredded)
1 cup dried fruit (I used dried cherries, but you could use any dried fruit)
1 cup rolled oats

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In the bowl of an electric mixer fitted with a paddle, cream together butter and sugars until fluffy. Add eggs, beating well after each addition, until fully incorporated. Add vanilla.
Add flour, salt, baking soda, baking powder and mix just until combined. This is a heavy batter, so if there’s a little flour in the bottom of the bowl, don’t worry – you’re gonna use some muscle in a bit.
Remove the bowl from the stand and gently fold in chocolate chips and nuts
Add coconut, dried fruit, and oats and use that muscle some more and mix just to combine.
Prepare two baking sheets by lining them with parchment paper.
Divide batter into 12 equal portions – I used a ? cup measuring cup that worked well.
Place each cookie dough portion on your prepared baking sheets and chill in the fridge for one hour.
Preheat oven to 375 degree F.
Bake in the preheated oven for 18-22 minutes. Depending on how gooey and soft you like your middles, I did about 20 minutes. Cookies always continue to cook a bit after you remove them from the oven so you really don’t want to over bake these!
Let cook on a rack and store in an airtight container. These make 12 GIANT cookie – big enough to split (only if you want to!).