Butterscotch Oatmeal Cookies

2 cups all purpose flour
2 cups quick cooking rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 1/4 cups packed light brown sugar
3/4 cup butter or margarine at room temperature
2 eggs
1 teaspoon vanilla
1 cup sweetened flaked coconut
1 cup butterscotch chips
assorted colored candy coated chocolate pieces

Preheat oven to 350°F. In medium bowl combine flour, oats, soda, cinnamon, nutmeg and salt; set aside. In bowl with mixer at high speed beat sugar with butter until light and fluffy, 2 to 3 minutes. Beat in eggs and vanilla until combined. Beat in reserved flour mixture until just combined. Stir in coconut and chips. Drop by 1/3 cupfuls onto ungreased baking sheets, pressing each dough piece out to 4 inches wide, 1/4 inch thick circle. Decorate with chocolate candy pieces. Bake 10 minutes or until golden around the edges. Cool in pans on racks 5 minutes. Remove and cool completely. Yield: 12 large cookies