Preheat your oven to 400°F (205°C) and line two cookie sheets with parchment paper or a Silpat mat.
In the bowl of a stand mixer, or a mixing bowl with a hand mixer, cream together the softened butter, brown sugar, and granulated sugar. Once combined, increase the mixer speed to high and beat until the mixture is light, fluffy, and smooth.
Add the eggs one at a time, mixing well after each addition. Then incorporate the vanilla extract, ground cinnamon, baking soda, baking powder, and salt. Mix until fully combined.
Gradually add the flour, mixing just until incorporated.
Using a rubber spatula, gently fold in the oats, milk chocolate chips, white chocolate chips, M&Ms, chopped peanuts, and shredded coconut.
Scoop the dough into ¼-cup portions and roll each portion into a ball. Arrange the balls on the prepared cookie sheets, spacing them about 3 inches apart.
Bake at 400°F (205°C) for 15 to 17 minutes, or until the edges start to brown, rotating the cookie sheets halfway through baking. If making smaller cookies, reduce the baking time accordingly.
Remove the cookie sheets from the oven and let the cookies cool on the sheets for about 15 minutes. Transfer them to a wire rack to cool completely.