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

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

Heat the butter in a skillet over medium-high heat until golden brown and nutty in aroma.

Transfer browned butter to a large bowl, stir in cinnamon, then add sugars and oil. Mix until combined. Add eggs and vanilla, whisk until smooth.

Fold the flour mixture into the butter mixture until combined.

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

Divide the dough into 3 tablespoons sized pieces, roll into balls and place on baking sheets, press into 2 ½" wide cookies.

Bake one sheet at a time for about 8 to 10 minutes until edges are set and lightly browned.

Let cookies sit for 5 minutes, then transfer to a wire rack to cool completely.