In a large saucepan melt the butter over medium heat.  Continue to cook the butter until the solids separate and lay on the bottom.  Watch the butter closely and occasionally swirl the pan as the solids brown and the butter begins to have a slightly nutty aroma.  Remove the pan from the heat and immediately add the dark brown and granulated sugars.  Stir until the sugars are incorporated and smooth.  Chill the mixture for 10 minutes.  This butter-sugar mixture creates the toffee flavor that is so unusual in this cookie.

Remove the sugar-butter mixture from the refrigerator and add the whole egg, egg yolk, and vanilla. Stir with a wooden spoon or spatula until blended.  Add the flour, oats, baking soda, salt and cinnamon.  Fold together until blended and then add the pecans and chocolate chips.

Using a 2-tablespoon scoop, form the dough into balls and place on a parchment lined baking sheet. Chill the dough balls for 30 minutes.

Makes 36 cookies