Preheat the oven to 350 degrees F. Line a couple of baking sheets with parchment paper.

In the bowl of a stand mixer with a paddle attached, beat the cool butter until creamy. Gradually add the brown sugar and beat until fluffy. Reduce mixer speed to low and add egg and vanilla, beating only until blended. Beat in maple syrup and coconut.

In a second bowl, thoroughly stir together the flour, baking soda, salt and cinnamon. Add to the batter and mix until incorporated. Stir in the oats, pecans, pepitas, cranberries and chips.

Scoop dough by tablespoons or small cookie scoops onto the baking sheets.

Bake for 12-15 minutes or until cookies appear set. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack and let cool completely.

Notes: For slightly puffier cookies, use half shortening, half butter.

Makes 64 small cookies (small cookie scoop) or 24-26 large cookies. For the large cookies, use a ¼ cup scoop (2 oz), shape into rounds, then press the rounds to about ¾ inch thick before baking.