Preheat the oven to 350 degrees & line 2-3 large baking sheets with parchment & set aside.
In a very large mixing bowl, cream your butter & both sugars together until whipped & well combined.
Mix in eggs & vanilla.
Add in the flour, baking powder, baking soda & salt & mix until just combined.
Fold in chocolate chips, oats, coconut & pecans.
Scoop about 1/4 cup of the dough & roll into balls.
Place onto the prepared baking sheet – making sure to space the cookies about 3 inches apart for spreading.
Bake 15-17 minutes or until the edges are just barely golden brown. Bake 10-12 minutes if making tablespoon-size balls of dough.
Remove from the oven & immediately place additional chocolate chips into the tops of the cookies, pressing lightly to make sure they get a bit melty.
Allow to cool another 2-5 minutes on the baking sheet before transferring to a wire rack to continue to cool to room temperature.
Once cooled, transfer to an airtight container & store at room temperature.