Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.

In a large bowl, combine butter and sugars and use an electric mixer (or you may use a stand mixer) to cream together until thoroughly combined and light and fluffy.

Add eggs and vanilla extract and stir until thoroughly combined.

In a separate bowl whisk together flour, baking soda, salt, and cinnamon until thoroughly combined.

Gradually stir dry ingredients into wet (either using mixer on low-speed or by hand) until ingredients are thoroughly combined.

Add oats, coconut, pecans, and chocolate chips and use a spatula to stir together until ingredients are evenly distributed.

Drop cookie dough by heaping 2 Tablespoon-sized scoop onto prepared baking sheet, and, if desired, use your hands to round into a ball (the dough will be a bit sticky, but this will make rounder, more uniform looking cookies). Space cookies at least 2” apart.

Transfer to 350F (175C) preheated oven and bake for 12-14 minutes and edges of cookies are light golden brown. Centers may seem slightly underbaked still, this is fine, allow cookies to cool completely on baking sheet where they will finish baking but still be soft and chewy.