INSTRUCTIONS
Preheat the oven to 350°F.
In a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl or the bowl of a stand mixer, beat butter until smooth and creamy, about 1 minute.
Gradually add in both granulated sugar and brown sugar, and beat until fully combined.
Add eggs, one at a time, mixing well after each addition. Add vanilla extract and mix until thoroughly incorporated.
Gradually stir in the flour mixture until just combined.
Stir in the chocolate chips, oats, coconut, and pecans.
Using a large cookie scoop, scoop out 3 tablespoons of cookie dough, roll into balls and place on an ungreased cookie sheet or silicone baking mat.
Bake the cookies for 9 to 11 minutes, or until the cookies just start to turn golden brown on the edges. Do not overbake.
Let the cookies rest for 5 minutes on the cookie sheet before transferring them to a wire rack to cool completely.
NOTES
Storage Information
Let cookies cool completely before transferring to an airtight container for up to 1 week. Cookies are best within the first 5 days and should be stored at room termperature.
To freeze, transfer the cookies to a freezer safe, airtight container or ziploc bag and freeze for up to 3 months.
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