1 Melt the butter in a large saucepan over medium heat. Once melted, stir in the brown sugar until the mixture becomes smooth and slightly bubbly, about 1 to 2 minutes. For a deeper caramel flavor, continue cooking for an additional minute while stirring constantly, being careful not to let it burn.

2 Stir in the sweetened condensed milk, vanilla extract, salt, and cinnamon if using. Continue to cook for another 1 to 2 minutes until the mixture begins to thicken slightly but remains easy to stir.

3 Remove the pan from heat and immediately fold in the quick oats, shredded coconut, and chopped pecans. Stir quickly and thoroughly to combine before the mixture starts to firm up. You can also mix in extras like mini chocolate chips or crushed candy canes for variety.

4 Drop spoonfuls of the mixture onto a parchment-lined tray using a tablespoon or cookie scoop. Press gently to flatten if you prefer a more uniform shape.

5 Allow the cookies to cool at room temperature for 10 to 15 minutes, then place them in the refrigerator for about 30 minutes to fully set. This helps the cookies become firm and develop a chewy consistency.

6 Once set, remove from the refrigerator and enjoy immediately. These cookies are best stored in an airtight container in the fridge and will keep well for up to a week.