Mix Dry Ingredients: In a bowl, combine flour, baking soda, cinnamon, and salt. Set aside.

Cream Butter and Sugars: In a stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar until smooth and creamy.

Add Eggs and Vanilla: Beat in one egg at a time into the butter mixture, then add the vanilla extract. Scrape down the sides and bottom of the bowl to ensure everything is well mixed.

Incorporate Flour Mixture: Gradually add the flour mixture to the wet ingredients and mix until just combined.

Add Mix-ins: Fold in 1 1/2 cups of the chocolate chips, oats, coconut, and pecans by hand with a wooden spoon.

Chill Dough: Cover the bowl and refrigerate the dough for about 1 hour. Preheat the oven to 350°F during the last 15 minutes of chilling.

Form Cookies: Scoop out 3 tablespoons of dough per cookie (about 50 grams each) and roll into balls. Press the remaining chocolate chips into the surface of each dough ball.

Prepare for Baking: Place 12 dough balls on a parchment-lined baking sheet, spacing them 2 inches apart. Keep remaining dough refrigerated.

Bake: Slightly flatten the dough balls and bake in the preheated oven for 13 to 16 minutes, until the edges are set and the bottoms are lightly golden but the centers are still slightly underbaked.

Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.