1-Preheat the Oven: Preheat the oven to 375°F with a rack in the middle. The dough does not need chilling, so start mixing right away.

2-Mix the Dry Ingredients: Whisk together flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.

3-Make Brown Butter: Melt butter in a saucepan over medium heat, swirling until milk solids turn deep golden brown and smell nutty. Immediately pour into a large heatproof bowl; do not burn.

4-Make the Dough: To the warm browned butter, add both sugars and vegetable oil; whisk until smooth. Add egg, egg yolk, and vanilla, whisk again, then fold in flour mixture until just combined. The dough will be thick and golden.

5-Stir in Oats and Mix-ins: Fold in old fashioned oats, shredded coconut, chocolate chips, and chopped pecans with a sturdy spatula. The dough will be very thick.

6-Portion the Dough: Scoop dough into 3-tablespoon portions (2 ounces each). Roll into balls, place 2 inches apart on a parchment-lined baking sheet, then flatten each ball to about 2.5 inches wide and ½ inch thick.

7-Bake the Cookies: Bake one tray at a time on the middle rack at 375°F for 8 to 10 minutes, rotating halfway. Edges should be set and lightly browned, centers soft. Do not overbake.

8-Cool the Cookies: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.