Instructions

• Preheat the oven to 375ºF (191ºC) and line two baking sheets with parchment paper.
• In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
• Heat the butter in a skillet over medium-high heat until golden brown and nutty in aroma, about 1 to 2 minutes.
• Transfer browned butter to a large bowl and stir in cinnamon. Add sugars and oil, then whisk until combined. Whisk in eggs and vanilla until smooth.
• Fold the flour mixture into the wet ingredients until just combined.
• Stir in oats, coconut, chocolate chips, and pecans until well combined. The dough will be stiff.
• Divide the dough into 3 tablespoon-sized pieces, roll into balls, and place on baking sheets 2 inches apart. Flatten each ball into 2 ½ inch cookies.
• Bake each sheet for about 8 to 10 minutes, rotating halfway through until edges are set and lightly browned.
• Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Cool completely before serving.