Crisp Oatmeal Cookies

Yesterday was New Employee Orientation at work. The new employees come around for a facility tour. On their stop by our office we had some goodies for them. A good opportunity to bake some cookies. The left over cookies were eaten by our staff after some 'encouragement'. This basic recipe was enhanced by some more cleaning out the pantry with some left over mini-chocolate chips. I also only had the quick cooking oatmeal instead of old-fashioned rolled oats. I think the rolled oats makes the cookies a bit more crisp, but I think they didn't suffer much and were all gone at the end of the day.

CRISP OATMEAL COOKIES
1 cup butter softened
1 cup packed brown sugar
1 cup granulated sugar
1 egg
1 teaspoon vanilla
1-1/2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 cups rolled oats (again, I used quick cooking oatmeal and the cookies were not quite as crisp)
3/4 cup coconut
1/2 cup mini-chocolate chips (optional)
1 cup chopped toasted pecans (optional)

Cream butter, egg, and vanilla. Mix together flour, oats, baking powder, baking soda, salt and add. Add coconut, nuts, and chocolate chips. Roll or drop onto baking sheet and flatten with your fingertips. Bake at 375 degrees for 9 minutes.