Step 1

Brown 1 stick of butter by melting it in a medium saucepan over medium heat, then let it cook and bubble for an additional 3 to 5 minutes or until the foam and butter underneath is golden brown. Immediately transfer it to a large, heatproof mixing bowl and swirl a few times to help it stop browning. Let cool to room temperature, about 30 minutes. Meanwhile, allow the remaining stick of butter to soften.

Step 2

Preheat the oven to 350 degrees.

Step 3

Add the softened stick of butter, brown sugar, and granulated sugar to the mixing bowl with the browned butter. Beat with a stand or hand mixer on medium-high speed until lightened in color and texture, 2 to 3 minutes.

Step 4

Reduce the mixer speed to low. Add the eggs and vanilla, then beat until smooth, scraping the sides and bottom of the bowl, as needed.

Step 5

Whisk to combine the flour, baking soda, and cinnamon in another medium bowl. Add it to the butter mixture in three increments, mixing on low speed in between, until fully incorporated. Scrape the sides and bottom of the bowl as needed. Add the oats, pecans, coconut flakes and chocolate chips and mix on low speed or stir with a spatula to combine.

Step 6

Line two large baking sheets with parchment paper. Using a 2-tablespoon sized cookie scoop, place cookie dough onto the baking sheet, leaving about 2-inches of space in between each. Bake for 12 to 14 minutes, or until golden brown and dry looking on top. Let the cookies cool for 2 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Sprinkle with flaky salt to finish, if you like.