Preheat your oven to 350º F (175º C) and prepare a baking sheet by lining it with parchment paper.

Cream together 1 cup of softened unsalted butter with 1 cup of brown sugar and ½ cup of granulated sugar until light and fluffy (3-5 minutes).

Add 2 eggs one at a time, mixing well after each addition, then stir in 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of ground cinnamon, and a pinch of salt.

Gradually mix dry ingredients into the wet mixture until just combined.

Gently fold in 2 cups of old-fashioned oats, 1 cup of chopped pecans, and 1 cup of sweetened coconut flakes.

Portion the dough onto the prepared baking sheet, rolling into balls approximately 1.25” to 1.5” in diameter and spacing 2 inches apart.

Bake for 10-14 minutes until edges are golden and centers are slightly soft.

Let cookies cool on the baking sheet for about 5 minutes before transferring to a cooling rack.