In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a second bowl, beat the butter on medium speed until smooth. Add the sugar and brown sugar and beat for another 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
Stir in the flour mixture, blending until just combined. Add the chips, oats, coconut, and pecans and stir until fully incorporated.
Using a standard ice cream scoop, drop onto an ungreased baking sheet, making sure to allow plenty of room between cookies.
Bake for 13 minutes or until the edges are set and golden brown.
Allow the cookies to cool on the pan for 1-2 minutes before placing on a cooling rack.