Prepare Ingredients: Bring unsalted butter and eggs to room temperature, about 30-45 minutes.

Preheat Oven: Set your oven to 350°F (175°C) and prepare baking sheets with parchment paper.

Cream Butter and Sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla: Mix in eggs one at a time and add vanilla extract, scraping down the bowl as needed.

Whisk Dry Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and optional cinnamon together.

Combine Mixtures: Gradually add dry ingredients to wet ingredients on low, mixing until just combined.

Fold in Add-ins: Gently fold in oats, chocolate chips, pecans, and coconut until just mixed.

Chill Dough: Cover dough with plastic wrap and refrigerate for 45-60 minutes.

Scoop Dough: Use a cookie scoop to form balls of dough and space them on the baking sheet.

Bake: Bake in the preheated oven for 11-14 minutes until edges are golden.

Finish with Salt: Sprinkle flaky sea salt on warm cookies directly after baking.

Cool and Serve: Let cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack.