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In a small skillet over medium heat melt the butter, then reduce heat to medium low. Continue to cook until the butter turns a deep golden brown. Remove from heat and cool to room temperature.
In the bowl of a stand mixer fitted with a paddle attachment, cream browned butter, granulated sugar, and brown sugar for about 2 minutes, until fully incorporated.
Add the eggs one at a time, followed by the maple syrup and lemon juice, continuing to blend until combined.
With the mixer on low speed, add the flour, oats, baking soda, salt, and cinnamon and mix until just incorporated.
Remove the bowl from the mixer and fold in the chocolate chips and chunks, pecans, and bacon. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour.
Preheat oven to 350F. Line two baking sheets with parchment paper.
Using a ¼ measuring cup or ice cream scoop, portion the dough onto the baking sheets, leaving room for spreading. Lightly sprinkle each cookie with the smoked salt.
Bake for 12 to 15 minutes, or until edges are golden brown and center is still soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.