Brown the Butter - Melt the butter over medium heat, stirring constantly. It will foam, then quiet down, and develop a nutty aroma. Once amber bits appear, remove from heat and cool for 15–20 minutes until warm, not hot.

Cream Butter and Sugars - Whisk browned butter with dark brown sugar and white sugar for about 1 minute to dissolve. Add eggs one at a time, mixing well after each, then stir in vanilla.

Mix Dry Ingredients - In a separate bowl, whisk together flour, baking soda, and baking powder. Fold gently into wet mixture. Do not overmix. Fold in oats, pecans, and chocolate chips.

Chill the Dough - Refrigerate at least 1 hour (2 hours for thicker cookies). Chilling is essential when using browned butter to prevent spreading and develop flavour.

Shape and Bake - Preheat oven to 175°C / 350°F. Scoop about 3 tablespoons of dough per cookie and place on a lined baking sheet, leaving 2-3 inches between cookies. Bake 11-13 minutes until edges are golden and centres are still soft. Immediately press crushed Mini Eggs on top while warm. Sprinkle with flaky salt if desired.

Cool and Serve - Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack. Serve once slightly firmed.