Yield:  about 40 cookies
See Abbreviations, if needed
½ lb       (2 sticks) butter
1C         firmly packed dark brown sugar
1C         sugar
1t          vanilla extract
2.5C     AP flour
½ t        baking soda
½ t        baking powder
½ t        salt
2           eggs
1C        coarsely chopped  pecans, walnuts or peanuts
1/3C     Heath Bar bits (find them in the supermarket with the chocolate chips, etc.)
1C        coconut flakes (best unsweetened)

1.  Preheat oven to 350F
2.  Process together in a standing mixer at high speed the butter, sugars and vanilla 
3.  Sift together flour, baking soda, baking powder and salt and set aside
4.  Slow mixer and add eggs
5.  Add flour mixture
6.  Add Heath Bar bits and coconut flakes
7.  Add nuts and mix briefly, remove bowl from mixer and finish by hand and fridge to hold
8.  Scoop dough with a 2 TB scoop (#36) (small golf ball sized) and place well apart on a silicone covered 
     or greased sheet pan. 
9.  Bake about 13 minutes or about 10 minutes convection, until cookies are set: fully shaped, with a dry surface 
     top and with edges sharply defined and not clinging to the silicone pad and not yet starting to brown.