Preheat your oven to 350°F. Line two large baking sheets with parchment paper and set them aside.

In a large bowl, whisk together the browned butter and both sugars for about 2 minutes, until well blended. It's okay if the mixture looks slightly separated.

Add the eggs and egg yolk, whisking for about 45 seconds until smooth. Stir in the vanilla extract.

In another large bowl, combine the flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips.

Add the dry ingredients to the wet ingredients and fold them together just until everything is combined.

Scoop the dough into 2-inch balls and place them on the prepared baking sheets, leaving about 2 inches of space between each one to allow for spreading.

Bake one sheet at a time for 12 minutes, or until the edges are golden and the centers still look slightly soft.

If you'd like, press a few extra chocolate chips and pecans on top of each cookie right after they come out of the oven. Sprinkle with sea salt for a finishing touch, if desired.

Let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack to cool completely.