Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This ensures easy removal and prevents the cookies from sticking.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat until the mixture is light and fluffy. This step sets the foundation for a soft cookie interior.

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

Whisk together the all-purpose flour, baking soda, baking powder, and salt in a separate bowl. Gradually incorporate this dry mixture into the wet mixture, ensuring no flour clumps remain.

Fold in the quick-cooking oats, shredded coconut, crispy rice cereal, and pecans (if using). The dough will be thick and textured, promising a crunchy cookie.

Using a cookie scoop or two spoons, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. I once tried making oversized cookies, but these bite-sized versions capture the perfect crunch-to-soft ratio.

Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The centers seem slightly underdone, but they will continue to cook as they cool on the baking sheet. This technique ensures a moist center.