Preheat the oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.

Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt until well combined.

Cream the butter and sugars: In a separate large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.

Add the eggs and vanilla: Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and continue mixing until smooth.

Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.

Fold in the mix-ins: Using a spatula or wooden spoon, fold in the chocolate chips, rolled oats, shredded coconut, and chopped pecans until evenly distributed throughout the dough.

Scoop and shape: Use a large cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each ball of dough with your fingers or the back of a spoon.

Bake the cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft.

Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!