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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.