Pulse oats in a food processor until finely ground; set aside. Combine flour, baking powder, baking soda and salt.
In a 1-qt. glass jar, layer oats, flour mixture, chips, almonds, coconut, brown sugar and granulated sugar, packing well between each layer. Cover and store in a cool, dry place for up to 6 months. Yield: 1 batch (about 4 cups total).
To prepare cookies: Preheat oven to 375°. Cream butter until light and fluffy. Beat in egg and vanilla. Add cookie mixture; blend well (mixture will be dry). Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 10-15 minutes. Cool 2 minutes before removing to wire racks.