Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent the cookies from sticking and to ensure they bake evenly.
In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar together until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
Crack in the eggs, one at a time, mixing well after each addition. Then, stir in the pure vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, sea salt, and ground cinnamon. This ensures that the leavening agent is evenly distributed throughout the flour.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Gently fold in the old-fashioned rolled oats, toasted coconut, chopped pecans, and semi-sweet chocolate chips. The dough will be thick and chunky, which is exactly what you want!
Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, leaving enough space between each cookie for spreading. If desired, sprinkle a pinch of sea salt on top of each dough ball.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they will continue to cook on the baking sheet out of the oven.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely. Enjoy these delicious Cowboy Cookies warm or at room temperature!
