Cowboy Cookies

Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes until light and creamy. Add in the eggs and vanilla extract and mix until well combined and smooth.
Add in the all-purpose flour, ground cinnamon, baking soda, and salt and mix on low speed until the cookie dough forms. Fold in the quick oats, semisweet chocolate chips, toasted shredded sweetened coconut, and pecans until they are well dispersed throughout the dough.
Portion the cookie dough using a large cookie scoop (3 tablespoons) and place on the prepared baking sheet pans, allowing room for spreading. Press additional semisweet chocolate chips and pecans into the cookie dough.
Bake the cookies for about 12 to 13 minutes until the edges are set and the centers are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.