Start by whisking together the flour, rolled oats, baking powder, baking soda, and salt in a large bowl. This will form the backbone of your cookies, giving them structure and texture.

Using a mixer, cream the softened butter with the granulated and brown sugars until it’s fluffy and light. This step ensures your cookies are the right balance of chewy and tender. Add the eggs one at a time, then mix in the vanilla extract for a rich aroma.

With the mixer on low, gradually add your dry ingredients to the wet mixture. Be careful not to overmix! Lastly, fold in the chocolate chips, chopped nuts, and shredded coconut.

Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper, and spoon out mounds of cookie dough about two inches apart. These cookies will spread, so give them space.

Pop your cookies into the oven for 10-12 minutes, or until the edges turn a golden brown. Allow them to cool on the baking sheet for five minutes before transferring them to a wire rack. This will help them firm up while staying beautifully chewy in the center.