In a small bowl whisk together the flour, baking soda, baking powder and salt. Set aside.
In a larger mixing bowl with an electric mixer, cream the brown sugar, butter, cayenne and ginger. Add the beaten egg and mix in thoroughly with the mixer.
Stir in the coconut, nuts and oatmeal and then add the reserved flour mixture a little at a time until incorporated. Stir in the chocolate chips. The batter will be quite stiff. Refrigerate for about 30 minutes.
Divide the dough into 2 equal parts. Shape each half into a log about 9 to 10 inches long. Wrap each log in parchment or waxed paper and refrigerate for at least 6 hours and preferably over night.
When ready to bake, pre -heat the oven to 350F. Slice each cookie log into 12 equal pieces. Place the cookies on parchment or Silpat lined baking sheets about 2 inches apart and bake for 12 to 15 minutes until golden. Remove from the oven and let rest for about 3 minutes and then transfer the cookies to a wire rack to finish cooling.
Note: Once the logs are formed they can be wrapped and frozen until ready to bake. Just let them thaw first. The baked cookies also freeze well.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!