1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.

2. Cream the Butter and Sugars:

In a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and white sugar together. Beat until the mixture is light and fluffy—about 2 minutes.

3. Add the Eggs and Vanilla:

Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until combined.

4. Mix Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.

5. Fold in the Oats and Coconut:

Now, fold in the old-fashioned oats and shredded coconut. If you’re adding any optional ingredients (like chocolate chips, nuts, or dried fruit), fold them in at this stage.

6. Shape the Cookies:

Use a spoon or cookie scoop to form dough balls, about 1 to 1.5 inches in diameter. Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.

7. Bake the Cookies:

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set. Keep an eye on them to ensure they don’t overbake, as they should be soft in the middle for that chewy texture.

8. Cool and Store:

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to a week, or freeze them for longer storage (up to 3 months).