In large bowl using an electric mixer, cream butter with sugars until fluffy. Beat in egg and vanilla. Using wooden spoon, stir in flour, baking soda and salt. Stir in chocolate, oats, coconut and pecans.
Spoon rounded tablespoonfuls of dough about 2" apart onto large cookie sheet. Bake for 12 minutes or until golden. Transfer to a wire rack to cool completely.
Cookies can be stored for up to 1 week in an air-tight container or they can be frozen.