Preheat the oven to 350.
Place the pecans on a baking sheet and place them in the oven as it is preheating. This will toast them slightly. Let them toast up until they are just starting to become slightly golden and are becoming fragrant.
Let the pecans cool, then coarsely chop them up.
In a mixer, mix together the softened butter, oil, sugar and brown sugar until creamed together and fully incorporated (the longer the better).
Add the vanilla and eggs (1 at a time). Continue to mix for about 2 minutes until nice and fluffy! During this stage, overmixing is usually not an issue. You want the addition of air to give your cookies a good fluff and puff to them!
Next, add in your flour, cinnamon, baking soda, baking powder and salt. During this stage, mix as little as possible as needed for the dough to come together.
Lastly, fold in the coconut, chocolate chips, oats and pecans and stir to combine.
Cover a cookie sheet with parchment paper. Scoop out ¼ cup of dough per cookie and place on the cookie sheet, giving them a good amount of space around each cookie. These XL cookies need room to roam!
Bake for 14-15min. The edges should be nice and crispy, while the middle is still slightly underdone. Perfection!