In a medium saucepan over medium heat, melt the butter. Continue to cook, stirring frequently, until the butter turns golden brown and develops a nutty aroma. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the brown sugar and granulated sugar. Pour the warm browned butter into the bowl and mix until well combined.
Add the eggs, egg yolk, and vanilla extract to the sugar and butter mixture. Whisk until fully incorporated and smooth.
In a separate bowl, combine the all-purpose flour, baking soda, ground cinnamon, and salt. Stir to combine.
Gradually add the flour mixture to the wet ingredients, mixing gently with a rubber spatula until just combined. Be careful not to overmix.
Add the oats, flaked coconut, chopped pecans, and chocolate chips to the dough. Fold everything together until evenly distributed.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the flavors meld and improves the texture of the cookies.
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart. You can press a few extra pecans on top for decoration if desired.
Bake for 12-15 minutes or until the edges are lightly golden and the centers look slightly underbaked. They will continue to cook on the baking sheet after being removed from the oven.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your best cowboy cookies with a glass of cold milk or a warm cup of coffee!
