Preheat and prep. Set the oven to 350°F (175°C). Line two baking sheets with parchment paper. If your kitchen is warm, plan to chill the dough for 20–30 minutes before baking.

Melt the butter. Melt the butter and let it cool until just warm to the touch. This helps the sugars dissolve and gives you a glossy, cohesive dough.

Mix wet ingredients. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and slightly thick, about 1 minute. Whisk in the eggs one at a time, then stir in the vanilla.

Whisk the dry ingredients. In a separate bowl, combine flour, baking soda, baking powder, and salt. Whisk to evenly distribute the leavening and salt.

Combine. Add the dry mixture to the wet ingredients. Stir with a spatula until just blended. Don’t overmix; stop when you no longer see streaks of flour.

Fold in the good stuff. Gently fold in oats, chocolate chips, coconut, and pecans. The dough will be thick and chunky—that’s perfect.

Chill briefly (recommended). Cover and refrigerate the dough for 20–30 minutes. This helps control spread and deepens flavor. If skipping the chill, expect slightly thinner cookies.

Scoop. Use a 2-tablespoon scoop for standard cookies or 3 tablespoons for bakery-size. Space them 2–3 inches apart on the baking sheets.

Top and bake. If you like, press a few extra chips on top and sprinkle with a pinch of flaky sea salt. Bake 10–12 minutes for smaller cookies or 12–14 minutes for larger ones, until edges are set and lightly golden but centers still look soft.

Cool. Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack. They’ll continue to firm up as they cool, staying chewy in the middle.