Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
- 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.
- Whisk in the eggs and egg yolk, beating until well combined, about 45 seconds. Whisk in the vanilla extract.
- In a separate large bowl, whisk together the flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips until evenly distributed.
- Fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
- Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving 2 inches between each ball to allow room for spreading.
- Bake one sheet at a time in preheated oven for 12 minutes, or until cookies are golden brown at the edges and still slightly soft in the center.
- Immediately press extra chocolate chips and pecans on top of cookies when they come out of the oven (optional). Sprinkle with flaky sea salt if desired.
- Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature for up to one week. Freeze baked cookies for up to 3 months.
Brown Butter Tip: Watch carefully when browning butter - it can go from perfect to burnt quickly. The butter should smell nutty and turn golden brown.
Room Temperature Eggs: Let eggs sit out for 30 minutes before baking for better mixing and texture.
Don't Overbake: Cookies will look slightly underdone in the center when you remove them - they'll continue cooking on the hot pan.
Variations: Substitute walnuts for pecans, use dark chocolate chips, or omit coconut for different flavors.