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1
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In large mixer bowl, cream butter, shortening and sugars. Add egg, milk and vanilla and beat till light and fluffy. In medium bowl, stir together flour, baking powder, baking soda, salt and oats. Add to creamed mixture and mix till blended. Stir in chocolate chunks, pecans and coconut.
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2
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Line Texas-shaped cookie pan with aluminum foil, spread cookie dough over whole pan, pressing to flatten. Bake in a 350° oven for 22-28 minutes. (The top of the cookie will still be slightly soft and moist, but will finish baking while still in the pan). Allow to set in pan for 10-15 minutes. Remove from pan, lifting out with help of foil.
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3
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Remove to wire rack to cool completely. Decorate as desired. Makes 1 Texas cookie. (If you want thinner cookies, divide cookie dough in half and bake for 14-18 minutes).
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4
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To toast pecans, place on a microwave-safe dinner plate in a ring, leaving center open, and heat on High for 1-2 minutes, stirring every minute. Or toast in oven for 10-15 minutes at 350°.
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