Preheat oven to 350° Fahrenheit.

Cover 2 large sheet pans with parchment paper. Set aside.

In the bowl of an electric mixer using the paddle attachment, cream the butter and both sugars until light and fluffy.

On low speed, add eggs, one at a time, incorporating the first egg before adding the next. Add vanilla and blend well.

In a medium bowl, whisk together flour, oats, coconut, salt, baking soda and baking powder until well blended.

On low speed, add dry ingredients to egg and butter mixture. Blend well.

Remove bowl from mixer and, using a rubber spatula, fold in all candies until well blended.

Spray a ¼ cup solid measuring cup with nonstick cooking spray.

Drop 1/4 cupfuls of batter onto the 2 parchment lined sheet pans with the batter spaced approximately 2 inches apart. Gently press cookies down slightly with moistened hands. You will only make 6 cookies per sheet pan. They will spread.

Bake cookies for 15 minutes or until they are nice and brown. Do not overbake. Remove from oven.

If desired, for a more round cookie, while cookies are still hot and soft, press a greased 3 ½ inch round cookie cutter into each cookie to make each more uniform. Remove outer edges of cookies and keep for snacking.

Cool cookies completely on sheet pan. Using an offset spatula, remove cookies and store in an airtight container with each layer separated by wax paper.