Preheat the oven to 375°F. Grease a baking sheet.

In a standing mixer with the paddle attachment, or in a large bowl with an electric hand mixer, cream the butter and sugar. (Start mixing slowly so the sugar doesn't fly from the bowl.) After mixing, let the creamed butter and sugar sit for 10 minutes.

Add the eggs and vanilla to the butter mixture. Mix to incorporate the ingredients.

In a small bowl, whisk the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, stirring to gently incorporate. Fold in the oats, coconut, and walnuts.

Scoop little mounds of batter onto the greased baking sheet (try to get 36, but don't sweat it if you get more or less). Bake on the upper rack of your oven for 9 to 12 minutes depending on the size of the mounds, only until light and golden. Let the cookies cool on a rack before munching.

Tip: I cannot emphasize enough how important it is to use turbinado sugar in this recipe--the wonderful crunch of coarse raw sugar crystals is key to the magical texture of the cookies.

Reprinted from Yummy Supper by Erin Scott. © 2014 by Erin Scott. By permission of Rodale Books. Available wherever books are sold.