Preheat the oven to 375ºF (191ºC) and line two large baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt. Set it aside.

Heat the butter in an 8-inch 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, whisk to combine. Whisk in egg, yolk, and vanilla until smooth.

Fold flour mixture into the wet mixture until combined.

Stir in oats, coconut, chocolate chips, and pecans until well combined.

Divide the dough into pieces, roll into balls and place 2 inches apart on the pan, pressing to form 2 ½ inch cookies.

Bake one sheet at a time for about 8 to 10 minutes, until edges are set and centers are soft.

Let the cookies sit for 5 minutes before transferring to a wire rack to cool completely.