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.

In an 8-inch skillet over medium-high heat, heat the butter until it is melted and golden brown, about 1 to 2 minutes.

Transfer the browned butter to a large bowl. Stir in cinnamon, then add brown sugar, granulated sugar, and oil. Whisk until combined. Whisk in the eggs and vanilla until smooth, then fold in the flour mixture.

Stir in oats, coconut, chocolate chips, and pecans until well combined. The dough will be stiff.

Divide the dough into 3-tablespoon portions and roll into balls. Place balls on baking sheets 2 inches apart, then press each ball into a 2½-inch round.

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

Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.