Preheat oven to 350 degrees F. Line baking sheets with parchment paper or line with a silicone baking mat.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.
In a large mixing bowl, beat the butter on medium speed until smooth and creamy, about 2 minutes. Gradually beat in the sugars and continue to beat until light and fluffy, scraping the bowl as necessary, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. With a wooden spoon or large rubber spatula stir in the chocolate chips, oats, coconut and pecans.
For each cookie, drop ¼ cup dough (this scoop is perfect!) onto the baking sheets, spacing them about 3 inches apart. Bake until the edges are set but the middles still look light and puffy, about 12-15 minutes, rotating the sheets halfway through. Cool cookies on the baking sheets.
Mix-Ins - You can customize these cookies with different baking chips, candy, dried fruit, granola, nuts, etc. See post above for specific suggestions.
Storage - These cookies will keep in an airtight container at room temperature for up to 4 days.
Freezing Instructions - Freeze the baked cookies by wrapping them individually in plastic wrap, then place them in a ziptop bag and freeze for up to 3 months.
Freezing the Dough -You can roll the dough balls and freeze them for up to 2 months. Bake for an extra minute or so.