1️⃣ Melt the Butter
In a large saucepan over medium heat, melt the unsalted butter completely. Stir in the packed brown sugar until smooth and well combined. Cook for 1–2 minutes, stirring constantly, until the mixture begins to bubble slightly.

Pro Tip: For deeper caramelization, cook the butter-sugar mixture for an additional minute, being careful not to burn it.

2️⃣ Add Condensed Milk and Flavorings
Stir in the sweetened condensed milk, vanilla extract, salt, and cinnamon (if using). Continue cooking for another 1–2 minutes, ensuring the mixture thickens slightly but remains pourable.

3️⃣ Mix in Dry Ingredients
Remove the pan from heat and immediately stir in the quick oats, shredded coconut, and chopped pecans. Work quickly to ensure everything is evenly distributed before the mixture hardens.

Optional: Fold in mini chocolate chips or crushed candy canes for added sweetness and crunch.

4️⃣ Portion the Cookies
Using a tablespoon or small cookie scoop, drop spoonfuls of the mixture onto a sheet of wax paper or parchment paper-lined tray. Flatten each slightly with the back of a spoon if desired.

5️⃣ Chill Until Set
Let the cookies cool at room temperature for 10–15 minutes, then transfer them to the refrigerator for 30 minutes or until firm. This ensures the cookies hold their shape and develop a chewy texture.

6️⃣ Serve and Enjoy
Once set, remove the cookies from the fridge and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 1 week.