Ranger Cookies

Preheat the oven to 350°F. Arrange two oven racks in the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper.

Make the cookie dough: In a stand mixer, beat the softened butter on medium speed until creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on medium speed until well-combined and pale, about 2 minutes. Add the eggs one at a time, beating just until combined after each one. Scrape down the sides and bottom of the bowl, then add the espresso powder and vanilla and beat until well combined.

Add the dry ingredients: Add the flour, salt, and baking powder and beat on low just until mostly combined; there should still be some streaks of flour remaining. Add the oats and coconut and beat on low until combined, less than 1 minute. Remove the bowl from the mixer and use a large rubber spatula or wooden spoon to stir in the chocolate chips, nuts, and dried fruit until combined. Scrape the bottom of the bowl and make sure all of the mix-ins are well distributed.

Portion the cookies: Use a cookie scoop or a spoon to form 2-tablespoon-sized balls of dough, adding them to the parchment-lined pans and spacing them about 2 inches apart. You should be able to fit about 12 on each baking sheet. If desired, sprinkle with flaky salt.

Bake: Bake until the tops have just barely turned matte (no longer shiny), rotating the baking sheets from top to bottom halfway through, 14 to 17 minutes. Let cool for 5 to 10 minutes on the baking sheets, then transfer the cookies to a cooling rack. Repeat portioning and baking with the remaining dough. Store cooled leftover cookies at room temperature in an airtight container for up to 5 days.