1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until well combined.
6. Stir in the oats and chopped pecans until evenly distributed.
7. Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing about 2 inches apart.
8. Bake for 10 to 12 minutes or until the edges are golden brown but the centers remain soft.
9. Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 180 kcal per cookie | Servings: 24 cookies
Tips:
Use room temperature butter for easier creaming and better texture in cookies.
Toast pecans lightly before adding to enhance their flavor and crunch.
