Instructions
1-Preheat oven to 350 (F): Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
2-In a large bowl using a whisk,: In a large bowl using a whisk, beat together the browned butter and both sugars until well combined, about 2 minutes. Don’t worry if they look a little separated here.
3-Whisk in the eggs and yolk, beating: Whisk in the eggs and yolk, beating until well combined. About 45 seconds. Whisk in the vanilla.
4-In a separate large bowl, whisk together: In a separate large bowl, whisk together the flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips.
5-Fold the dry ingredients into the wet: Fold the dry ingredients into the wet ingredients, mixing just until combined.
6-Scoop 2-inch balls of cookie dough onto: Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving 2-inches between each ball so they have room to spread.
7-Bake, one sheet at a time, in: Bake, one sheet at a time, in preheated oven for 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center.
8-Press extra chocolate chips and pecans on: Press extra chocolate chips and pecans on top of cookies when they come out of the oven (optional). Sprinkle with sea salt, if desired.
9-Cool cookies on baking sheet for 10: Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.