Source: The Back Roads Coffee House, Sutter Creek - Shared by Pam Afpinall, original owner - Sunset's 1997 Recipe Annual

1 cup butter or margarine, room temperature
1 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups regular rolled oats
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped walnuts
1/2 cup sweetened shredded dried coconut
1/2 cup raisins

Mix butter and brown sugar until thoroughly blended. Add eggs and vanilla extract; beat well.

In another bowl, combine oats, flour, salt and baking powder. Blend oat mixture with butter mixture. Stir in walnuts, coconut and raisins. Pack cookie dough into an ice cream scoop (4-ounce size) or 1/2-cup measuring cup. Scrape dough level with rim and empty onto lightly oiled baking sheets, spacing dough about 3 inches apart. Bake at 350 degrees F until cookie edges are golden brown, about 20 minutes.

If using one oven, switch pans halfway through baking. Cool cookies on a rack. Serve or store airtight up to 2 days.