In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. In a separate mixing bowl, cream together the brown sugar, granulated sugar, vanilla extract, and butter with a mixer until light and fluffy. Add the eggs, one at a time, to the butter mixture and mix well before adding the next egg. In batches, add the flour mixture to the butter mixture and mix until just combined. With a spatula or wooden spoon, fold in the oats, Rice Krispies, coconut, pecans, and chocolate chips.
Using a spoon or a small scoop, drop spoonfuls of dough onto a cookie sheet about 1 1/2 inches apart. Place the cookie sheet in the freezer for about 15 minutes (if you skip this step the cookies will turn out flatter). Take directly from the freezer to the oven and bake for 10 - 12 minutes until golden brown. Bake them slightly less if you like chewier cookies, longer if you like them crispy.
Cowboy Cookies - printed from LoveThisCookbook at https://www.lovethiscookbook.com/whiskey-in-a-teacup/