To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and toast nuts for 8-10 minutes until lightly browned and fragrant. Let cool and then chop into pieces. Set aside. 

Increase the oven temperature to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper. 

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until creamy and smooth (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and rolled oats. Add the flour mixture to the creamed mixture and beat just until incorporated (the batter will be sticky). Stir in the nuts, raisins, coconut, and chocolate chips. 

Drop the batter by tablespoonfuls (can use a small ice cream scoop) onto the prepared baking sheet, spacing the cookies about 2 inches (5 cm) apart. Flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 10 minutes or until golden brown around the edges. The longer the cookies bake the more crisp in texture they will be. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Makes about 48 cookies.