Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, combine softened unsalted butter, granulated sugar, and light brown sugar. Cream the mixture on medium speed for about 3-4 minutes until light and fluffy.

Add the large eggs one at a time to the creamed mixture, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet mixture, mixing until just incorporated.

Gently stir in the old-fashioned rolled oats, semisweet chocolate chips, shredded coconut, and chopped nuts.

Using a tablespoon, scoop out portions of the dough and drop them onto the prepared baking sheets, spacing about 2 inches apart.

Bake for 10-12 minutes until golden edges with soft centers.

Remove from the oven and let the cookies cool on the sheets for a few minutes before transferring to a wire rack.