Step 1

Place 2 sticks unsalted butter in the bowl of a stand mixer (or a large bowl if mixing by hand or with an electric hand mixer) and let sit at room temperature until softened.

Step 2

Place 2 cups all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine.

Step 3

Add 1 cup granulated sugar and 1 cup packed light brown sugar to the butter. Beat on medium speed with the paddle attachment until light and fluffy.

Step 4

Reduce speed to low, add 2 large eggs and 2 teaspoons vanilla extract, and beat until well combined, 1 to 2 minutes. Add the flour mixture and beat on low speed until mostly combined. Some flour streaks in the dough are ok.

Step 5

Add 2 cups rolled oats, 2 cups of the chocolate, 3/4 cup pecans, and 3/4 cup shredded coconut. Mix on low speed until just combined, being careful not to overmix dough. Overmixing the dough will result in dense cookies. The dough will be thick. Cover and refrigerate at least 1 hour or up to overnight.

Step 6

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line a baking sheet with parchment paper.

Step 7

Scoop out the dough in 2 1/2-tablespoon portions (1.7 ounces each). Place 6 balls of dough onto the baking sheet, spacing them at least 2 inches apart. Press 1/2 cup chocolate chips into the dough balls if desired.

Step 8

Bake one sheet at a time until the edges are golden brown, 9 to 12 minutes. The cookies are better when they are slightly underbaked. They should look slightly gooey in the center and will harden as they cool.

Step 9

Let cookies cool on the baking sheet for 3 to 5 minutes. Transfer to a wire rack to cool completely.