Ambrosia Cookies - cooking recipe

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup butter (salted or unsalted, your choice, at room temperature)
1 cup granulated sugar (SCANT, just shy of 1 cup!)
1 cup light brown sugar (firmly packed)
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 1/2 cups rolled oats
1 orange (ZEST only ~ save juice and pulp for another use)
8 ounces crushed pineapple (DRAINED WELL)
1 cup sweetened flaked coconut
1 cup pecans (TOASTED and chopped)

Preparation

Preheat oven to 350F with rack in the center.
Mix the flour, baking powder, baking soda, and salt together in a medium-sized bowl; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter on medium speed until creamy.
Add both sugars and beat for about 1 minute, then add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour mixture.
Stir in the oats, orange zest, pineapple, coconut, and TOASTED pecans.
Drop rounded teaspoonfuls (or small cookie scoop) of batter 2 1/2 inches apart onto the baking sheet lined with parchment paper. (Bake one sheet of cookies at a time!).
Bake for 8-10 minutes, or until the edges are nicely browned. Transfer to a wire rack to cool completely.
Yields (approximately) 40 cookies!