To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the oats, flour, coconut, walnuts, baking soda, salt to taste, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the chocolate chips, chia and pumpkin seeds. Beat on low speed until just combined, about 30 seconds
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 22 equal-sized mounds of dough, roll into balls.
Place mounds on a large plate or tray, and refrigerate for at least 1-2 hours Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with parchment paper. Place dough mounds on baking sheet and bake for about 11 to 13 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
I always double or triple the recipe and freeze 1/2 of the chilled cookie mounds in a ziplock bag to be taken out at a later time and baked - giving you fresh cookies in an instant!
