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Brown the unsalted butter.
In a large bowl, combine the browned butter, dry milk powder (if using), light brown sugar, and granulated sugar. Mix until well combined.
Add the eggs, vanilla extract, and butter extract. Mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cake flour, rolled oats, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the milk chocolate chunks, toasted pecans, and unsweetened coconut flakes.
Scoop the dough into 11 (6 oz.) portions and place them on a baking sheet lined with parchment paper.
Sprinkle the tops of the cookies with flakey salt.
Bake at 400°F for 25-30 minutes. If using a dark coated sheet pan, bake at 375°F.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.