Brown the butter in a medium saucepan over medium heat for 5–7 minutes until golden brown.

Mix the cooled browned butter with brown sugar and granulated sugar until smooth. Add eggs and vanilla extract, and mix well.

In a separate bowl, whisk together all-purpose flour, baking soda, cinnamon, and salt, then fold in oats, coconut flakes, pecans, and chocolate chips.

Combine the wet and dry ingredients until just mixed; do not overmix.

Scoop dough onto parchment-lined baking sheets, leaving space between each scoop.

Preheat oven to 350°F (175°C) and bake for approximately 12 minutes until edges are golden brown.

Garnish cookies with extra chocolate chips and pecans, sprinkling with sea salt.

Cool on baking sheets for 10 minutes before transferring to wire racks.