Mountain Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/2 teaspoon espresso powder

1 teaspoon salt

2 sticks unsalted butter, softened

3/4 cup packed brown sugar

3/4 cup granulated sugar

2 large eggs

1 1/2 teaspoons vanilla

2 tablespoons milk

1/2 cup rolled oats (quick or old-fashioned)

1 3/4 cups chocolate chips

1/2 cup raisins

1/2 cup sweetened flaked coconut

1 cup coarsely chopped pecans


Preheat oven to 350°F. Line baking sheets with parchment; set aside.


In small bowl, combine flour, baking soda, cinnamon, espresso powder, and salt; mix well.


In large bowl, beat butter and sugars until creamy. Add egg, vanilla, and milk; mix only until incorporated. Gradually beat in flour mixture and oats. Stir in chips, raisins, coconut, and pecans. Drop by rounded tablespoonfuls onto baking sheets.


Bake 12 to 15 minutes or until edges are crisp and browned but centers are still soft. Do not over bake. Cookies should be very brown on the outside but still chewy in the center. Let cool on baking sheets 5 minutes. Remove to wire racks; let cool completely.