Step 1: Preheat the oven

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

Step 2: Mix the dry ingredients

• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

Step 3: Cream the butter and sugars

• In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy, about 2–3 minutes.

Step 4: Add eggs and vanilla

• Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.

Step 5: Combine wet and dry ingredients

• Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Step 6: Fold in the mix-ins

• Stir in the oats, shredded coconut, chopped pecans, and chocolate chips until evenly distributed.

Step 7: Scoop and shape

• Use a cookie scoop or tablespoon to drop heaping spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 8: Bake the cookies

• Bake for 12–14 minutes, or until the edges are golden brown but the centers are still soft.
• Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.