3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter, room temperature
1 1/2 cups granulated sugar
1 1/2 cups light-brown sugar, packed
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans
Preheat oven to 350°F.
In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.
In a separate very large bowl, beat the butter with an electric mixer until creamy. Gradually beat in sugars and mix until thoroughly combined. Add in eggs one at a time, beating after each addition. Mix in vanilla.
Add flour mixture and beat on low until just combined. Stir in chocolate chips, oats, coconut, and pecans.
Drop dough in 1/4 cup portions 3 inches apart onto an ungreased baking sheet.
Bake 15-17 minutes, rotating sheets halfway through. Cookie edges will be lightly browned.
Remove to a wire rack to cool.