Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In the bowl of a stand mixer, cream together the butter and sugars until creamy, about 1 minute. Scrape down the sides of the bowl with a spatula and add the peanut butter. Beat until smooth and creamy.
Add in the eggs and vanilla extract and mix until well combined.
With the mixer off, add the dry ingredients. Mix on low until just combined, don’t over mix.
Stir in the oats, chocolate chips, peanut butter chips, and coconut.
Use a cookie scoop or spoon to scoop the cookie dough onto the prepared baking sheet, about 3 tablespoons of dough per cookie. Leave about 2-inches between each cookie because they will spread as they bake.
Bake for 10 to 12 minutes or until slightly golden brown around the edges but still soft in the center. Don’t over bake.
Remove from the oven and sprinkle with the tops of the cookies with a little sea salt. Let the cookies cool on the baking sheet for 5 minutes or until set. Transfer to a cooling rack and let cool completely.
Store the cookies in an airtight container for up to 3 days on the counter. You can also freeze the baked cookies or cookie dough for up to 3 months.