Step 1

Preheat the oven to 350 F and line two half sheet pans with parchment paper.

Step 2

Add 1 stick butter to a medium saucepan set over medium heat. Stirring often, melt the butter. Once it has melted, it will begin to foam and sizzle around the edges. Keep stirring. In 3 to 5 minutes, the butter will turn golden brown. Some foam will subside and the milk solids at the bottom of the pan will be brown. Immediately transfer it to a medium heat proof bowl and let cool to room temperature, about 30 minutes.

Step 3

In another medium bowl, whisk together the flour, baking soda and cinnamon until well combined.

Step 4

In a stand mixer fitted with the paddle attachment, cream together 1 stick softened butter, brown sugar and granulated sugar until light and fluffy, 2 to 3 minutes.

Step 5

Add the cooled browned butter, eggs and vanilla extract and beat until smooth, scraping down the sides and bottom of the bowl, as needed.

Step 6

Add the dry ingredients and mix on low until just combined, scraping down the sides and bottom of the bowl, as needed.

Step 7

Add the oats, pecans, coconut flakes, cranberries and chocolate chips and mix on low until combined. Using a 2-tablespoon sized cookie scoop, scoop the dough into a mound and place onto the prepared sheet pans, leaving about 2 inches of space in between each.

Step 8

Sprinkle each dough ball with flaky sea salt.

Step 9

Bake until golden brown and dry looking on top, 12 to 14 minutes.

Step 10

Cool on the pan for 2 minutes before carefully transferring them to a cooling rack to cool completely.