Preheat the oven to 325°F (162°C). Line two sheet pans with parchment paper.

In a large bowl, combine the very soft butter, granulated sugar, and light brown sugar. Stir until creamy and evenly combined.

Add the egg and mix well.

Slowly pour in the oil while stirring; continue until fully combined, then add the vanilla and mix.

Sprinkle the flour, baking soda, and salt evenly over the wet mixture. Stir until the flour is fully incorporated.

Fold in the Rice Krispies, rolled oats, shredded coconut, chopped pecans, and toffee bits until evenly distributed.

Use a cookie scoop or tablespoons to drop uniform mounds of dough onto the prepared sheets, spacing them about 2 inches apart.

Bake for 16–20 minutes, or until the edges are golden brown.

Optionally, for a decorative top, bake 10 minutes, remove from oven, press in extra pecan halves and sprinkle with flaky sea salt, then return to the oven for another 6–10 minutes.

Let cookies cool on the pan for 3–4 minutes before transferring to a wire rack to cool completely.