-
Preheat oven to 350 degrees.
-
Into a bowl, sift together flour, baking soda, salt, and baking powder.
-
With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
-
With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, walnuts, and coconut until just combined.
-
Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 ½-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
-
Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers