Ashley | Baker By Nature

Preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper and set aside.
In a medium bowl, combine the flour, baking soda, cinnamon, salt, and oats. Set aside until needed. 
In a large saucepan over medium heat, melt the butter. Continue cooking, stirring frequently with a wooden spoon, until the butter smells nutty and is a light golden brown color with tiny golden specks on the bottom of the pan. 
Remove from heat and scrape the butter, and any brown butter bits that have settled on the bottom of the pan, into a large mixing bowl.
Whisk in both sugars and the vanilla, and beat well to combine, about 2 minutes. 
Whisk in the eggs and egg yolk, beating until eggs are fully incorporated into the batter.
Fold in the dry ingredients, chocolate chunks, M&Ms, pecans, toffee buts, and coconut, mixing just until everything is combined.
Using a large spring loaded scoop or spoon, scoop about 3 tablespoons of cookie dough (70 grams) into the palm of your hands and roll it into a ball. Place on the prepared baking sheet, and repeat with all cookie dough, leaving 2-inches between each cookie for spreading. 
Bake, one tray at a time, for 12 to 13 minutes, or until spread out and lightly golden brown in color. 
Press extra M&MS and pecans on top of the warm cookies when they come out of the oven, if desired. Cool on the baking sheet for 15 minutes, then sprinkle with sea salt and enjoy warm, or transfer to a cooling rack to cool completely.