To the bowl of a stand mixer fitted with the paddle attachment, combine the egg, butter, sugars, vanilla and beat on medium-high speed until creamed, about 4 minutes.

Stop, scrape down the sides of the bowl, and add the oats, flour, coconut, walnuts, baking soda, salt. Beat on low speed until just combined, about 1 minute.

Stop, scrape down the sides of the bowl, and add the chocolate chips. Beat on low speed until just combined, about 30 seconds.

Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough. Roll into balls and flatten slightly. Place a few chocolate chips on top of each mound.

Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours.

Preheat oven to 350F. Line a baking sheet with a Silpat or spray with cooking spray. Bake the cookies for about 11 to 13 minutes until edges are set and tops are just set.

Allow the cookies to cool on the baking sheet for about 10 minutes before serving.