Preheat your oven to 400°F (200°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.​

In a large mixing bowl, cream together the softened butter, brown sugar, molasses, peanut butter, and vegetable oil until the mixture is smooth and well combined.​

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.​

In a separate bowl, whisk together the all-purpose flour, oats, salt, baking powder, baking soda, and cocoa powder.​

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.​

Gently fold in the shredded coconut, chocolate chips, chopped walnuts, chopped pecans, and raisins until evenly distributed throughout the dough.​

Using a teaspoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.​

Bake in the preheated oven for 10 minutes, or until the edges are set and the centers are still slightly soft. For a chewier texture, bake for 7 minutes.​

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.​