In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Beat on medium speed until light and fluffy, about 3 minutes.
Reduce the speed to low. Add the vanilla and egg, and beat until well mixed, about 1 minute. Stop and scrape down the bowl. Add flour mixture. mix until almost combined, then scrape the bowl down again.
Mix in the oats, chocolate chips, coconut, and pecans. Cover and refrigerate the dough for 1 hour or up to 24 hours.
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Using a 2 tablespoon-scoop, scoop the dough into balls and place about 2 inches apart the baking sheets.
Bake for 8 to 10 minutes, or until the cookies are golden around the edges but still soft in the center. Let the cookies cool on baking sheets for 1 to 2 minutes, then transfer to a wire rack, and let cool completely.
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Notes
Use a kitchen scale to measure the flour. Using too much flour is a common baking complaint that will result in dry, crumbly cowboy cookies. I use a kitchen scale to accurately weigh how much flour I need. If you don’t have one, fluff up the flour in its bag or container, then use a spoon to scoop the flour into a measuring cup. Don’t scoop with your measuring cup directly from the flour container.
Use toasted pecans for extra nutty flavor! You can follow my instructions for toasting pecans using 3 easy methods.
Use different nuts. Not a fan of pecans? Feel free to swap them out with walnuts, macadamia nuts, or even peanuts! If you don’t want to add any nuts at all, that’s okay, too.
Use different chocolate chips. You can use bittersweet chocolate chips for a less sweet cookie, or milk chocolate chips for a sweeter cookie. You could also swap some of the semisweet chocolate chips out for white chocolate chips! For something completely different, try mini M&Ms or other candy-coated chocolates.
Make sure the shredded coconut is sweetened. Sweetened coconut has moisture in it. Dry unsweetened coconut will yield dry cookies.