• In the bowl of a stand mixer with a paddle attached, beat the butter until creamy. Add sugars and beat for about 4 more minutes, scraping the bowl often.
• Add eggs one at a time and beat until just blended, then beat in vanilla, cinnamon, baking soda and salt, scraping bowl often.
• Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and nuts.
• Using a ⅓ cup measure as a scoop, scoop up about 18 mounds of cookie dough and set on a plate lined with plastic wrap. Mold each mound into a compact ball and then flatten slightly.
• Chill flattened dough portions overnight or for as long as you can stand to wait. If you are in a hurry, you can skip the chilling, but the cookies are better when made with chilled dough.
• When ready to bake, place on parchment lined baking sheets.
• Arrange oven rack so that it is in the top third of the oven, and bake the cookies for about 15 to 18 minutes at 375.
• Alternatively, you can just bake at 350 for slightly longer or at 325 for 20 minutes. I sometimes find that baking cookies in the higher part of the oven at a higher heat makes for thicker cookies, but ovens vary.

Alternative to Scooping

• Since this dough is so thick, another thing that works well is to scrape it onto sheets of plastic wrap, press it into one big or several small cylinders, then wrap tightly and chill or freeze until firm. You can then cut giant sections off and bake.