Preheat the oven to 350 and line a couple of large baking sheets with parchment.  Add the butter and both sugars to your electric mixer (or a big bowl) and beat until well combined and creamy.  Beat in the eggs, one at a time, then beat in the vanilla until the mix is creamy, scraping down the sides of the bowl as needed.

Add in the flour, baking soda, cinnamon and salt, mix well, then fold in the oats, coconut, all of the chocolate and crushed pretzels.  Portion the dough out into large (2 tablespoon + sized) balls and place them about 3 inches apart on your prepared baking sheets.  Gently press in another couple of pieces of pretzel into each ball and then flatten all with your hand.  These can be hard to keep together so what worked for me was to get to this point, then bake for 7 minutes, take the cookies out and flatten again with the back of a spatula, then bake for another 5 minutes.  Sometimes tapping the baking sheet on the counter (covered in a towel) can also work, but I think the shape holds better if you quickly flatten/shape each yourself.  Leave the cookies to cool on the baking sheet and sprinkle with salt before enjoying if you wish!