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1
In a medium bowl, whisk flour, salt, cinnamon, nutmeg, baking powder, and baking soda. Set aside.
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2
In a small bowl, whisk together vanilla, milk and eggs. Set aside.
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3
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually adding milk mixture, and beat until combined well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer and stir in the oats, dried fruit, nuts and coconut.
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4
Place dough in the fridge until firm. It can also be rolled up into a log and wrapped in plastic wrap and stored in the fridge, then sliced and baked as needed or frozen to use later.
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5
If baking the whole batch, preheat oven to 350u00b0F and line several baking sheets with parchment paper.
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6
Take 2 tablespoons of dough per cookie and roll into a ball. Place on cookie sheet 3 inches apart. With your palm or the bottom of a glass, flatten each ball of dough into a 2-inch round.
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7
Bake 16-18 minutes, until golden around the edges. Cookies will still be soft in the center. Remove from oven and transfer to a wire rack to cool.
