Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, beat the room temperature butter on medium speed until smooth and creamy, approximately 1 minute. Gradually add the sugars and beat on medium speed to combine, approximately 2 minutes.

Add eggs, one at a time, and beat well after each addition. Scrape down the sides of the bowl and then add the vanilla extract. Beat to combine.

Stir in the flour mixture in several additions with a spatula, wooden spoon, or stand mixer on the lowest speed until just combined.

Add chocolate chips, oats, coconut and pecans. Stir to combine.

Drop ¼ cup cookie dough onto lined or ungreased baking sheets, 3 inches apart.

Bake for 17-19 minutes, rotating after 10 minutes, until the edges are lightly browned. Cool on a wire rack.