Place the oven rack in the center position, preheat oven to 375ºF.
Line two baking sheets with parchment paper.
Whisk together flour, salt, and baking soda.
Melt butter in an 8-inch skillet over medium-high heat, swirling to melt the butter evenly. Stir and cook, scraping the bottom of the pan with a spatula until butter is golden brown and nutty in aroma, 1 to 2 minutes.
Transfer browned butter to a large bowl, making sure to scrape all of the bits from the pan. Stir the cinnamon into the butter.
Add brown sugar, granulated sugar, and vegetable oil to the browned butter. Whisk together until combined.
Whisk in eggs, egg yolk, and vanilla extract until smooth.
Stir the flour mixture into the butter and sugar mixture until combined, 1 minute.
Add the rolled oats, chocolate chips, coconut, and chopped pecans. Stir into the cookie dough until well combined. The dough will be stiff in texture.
Divide the dough into 3-tablespoon sized portions, 2-inches apart on the baking sheets, 8 cookies per pan.
Use the bottom of a large measuring cup to press each dough ball into 2 1/2-inch wide cookies. Reform the edges of the cookies into a circle if needed.
If desired, press a few extra chocolate chips and chopped pecans into the top of the cookie dough.
Bake one cookie sheet at a time, until the edges are set lightly browned on the surface, and the centers are soft but not wet 8 to 10 minutes. Rotate the cookie sheet halfway through baking.
Cool cookies on the baking sheet for 5 minutes and then transfer to a rack to cool.