In a second bowl, beat the butter until smooth. Add the sugar and brown sugar and cream together until light and fluffy. Add the eggs one at a time, beating well after each one. Mix in the vanilla.
Stir in the flour mixture, blending until just combined. Add the chocolate chips, oats, coconut, and pecans and stir until fully incorporated. Chill the dough for 30 minutes.
Drop by rounded tablespoon onto a lined baking sheet, making sure to allow plenty of room between cookies. Bake for 10-12 minutes or until the edges are set and golden brown. Allow the cookies to cool on the pan for 1-2 minutes before placing on a cooling rack.
Notes
Chill the dough and use parchment paper to prevent spreading.Yield is 5-7 dozen cookies, depending on how large you scoop them!