Mix all-purpose flour, baking powder, baking soda, cinnamon, and kosher salt in a bowl.

In a large electric mixer bowl beat butter until creamy, then add sugars and mix for 2 minutes.

Beat in egg and vanilla.

Stir in flour mixture until just combined.

Stir in bittersweet chocolate chips, regular oats, sweetened coconut flakes, and chopped pecans.

If possible, cover dough in film and let it rest 24 hours in the refrigerator. In my experience this way the cookies will be crunchier on the outside and softer on the inside.

Heat convection oven to 350F.

In a cookie sheet lined with parchment paper drop 1 or 2 tablespoons of dough for each cookie, spacing 2 inches apart.

Bake for 14 minutes until edges are lightly brown, rotating sheet halfway through. Let them rest for 15’, then transfer to rack to cool.