1-First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking, as this step helps achieve even baking.

2-In a large bowl, cream the 2 sticks of unsalted butter at room temperature with 1 cup sugar and 1 cup dark brown sugar until the mixture is smooth and fluffy.

3-Next, add the 2 large eggs and 1 teaspoon vanilla extract, mixing everything together for about 5 minutes to fully incorporate and create a cohesive dough base.

4-Then, in a separate bowl, combine the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 cups quick-cooking oats, 1 cup shredded unsweetened coconut, 1 12-ounce bag of chocolate chips or 1 cup chopped chocolate, and 1 cup chopped walnuts or pecans.

5-Gradually add this dry mix to the wet ingredients, stirring until just combined to avoid overmixing.

6-Shape the dough into lumps and chill it in the refrigerator for at least 30 minutes, which is crucial for better texture and to prevent spreading during baking.

7-Once chilled, place the dough lumps on the lined sheet pan and bake for 11 to 12 minutes until golden.

8-Allow the cookies to cool on the baking sheets before transferring to wire racks, giving them time to set for the best results.