Preheat the oven to 350°F.

Beat the butter until creamy, using an electric mixer.

Beat in the white and brown sugar, bit by bit, until well mixed in.

Add the vanilla and eggs, beating well between each egg addition.

Mix the flour with the baking soda, baking powder, salt, and cinnamon.

Pour the flour mixture into the egg mixture and beat on a low speed until just mixed.

Next, stir in the oats, coconut, pecans, and chocolate chips.

The dough is quite stiff, so use your hands to knead and squeeze the dough if the electric mixer isn’t up to the job.

Drop the dough, ¼ cup at a time and 3 inches apart, on to ungreased baking trays.

Bake in the oven for about 15 minutes, rotating the baking trays halfway through cooking.

When the cookie edges are just beginning to brown, remove them from the oven.

Cool completely on a wire rack before serving.