Preheat the oven to 350º Fahrenheit. Line baking sheets with parchment paper or non-stick baking mats.
In the bowl of a stand mixer, cream together the butter and sugars.
Add the eggs and vanilla extract. Mix until light & fluffy.
Add the flour, salt, baking powder and oats. Mix again, scraping the sides of the bowl as needed.
Add the chocolate chips, chunks, coconut and pecans. Mix just until combined.
Use a cookie scoop to scoop cookie dough onto the sheets, leaving two inches between the dough balls.
Press a few extra chocolate chips or chunks into the tops of the cookies. This is optional, but it makes the cookies look pretty.
Bake the cookies for 13-15 minutes or until the cookies are set. I remove mine before they get brown so that they stay soft. You can cook them slightly longer and let them get a little brown around the edges if you like a firmer cookie.
Allow the cookies to cool on the pan for 3-4 minutes and then move them to a wire rack to cool completely.
Store in an airtight container.
The calories shown are based on the recipe making 36 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**