Preheat your oven to 375°F (190°C). No one wants to bake cookies in a cold oven. That’s like jumping into a pool before the sun has warmed it up!

Line your baking sheets with parchment paper. This prevents sticking and leads to easier clean-up — a win-win in the baking world!

In a large mixing bowl, combine 4 cups of all-purpose flour, 2 teaspoons of baking soda, 2 teaspoons of baking powder, 1 teaspoon of kosher salt, and 1 teaspoon of ground cinnamon. Whisk these dry ingredients together until evenly mixed.

In a separate large bowl, cream together 2 cups of granulated sugar, 2 cups of firmly packed light brown sugar, and 2 cups of unsalted butter. Mix until light and fluffy. This usually takes about 2-3 minutes.

Add in 4 large eggs, one at a time, ensuring they are thoroughly incorporated between additions. Then, stir in 2 teaspoons of pure vanilla extract for that delightful essence.

Gradually add the dry mixture to the wet mixture. Stir it well until combined.

Now for the best part! Fold in 24 ounces of semi-sweet chocolate chips, 3 cups of assorted chopped nuts, ½ cup of shredded coconut, and 5 cups of finely ground oats. Finally, mix in the grated Hershey's milk chocolate bar for an extra touch.

Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown. Remember, the cookies will continue to cook a bit after you take them out of the oven.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Then get ready to indulge!