Preheat your oven to 350°F (175°C).

In your large mixing bowl, combine softened unsalted butter, brown sugar, and granulated sugar. Cream the mixture until light and fluffy.

Beat in the large eggs one at a time, adding in your vanilla extract after the first egg.

In a separate bowl, whisk together all-purpose flour, rolled oats, baking soda, and salt until well combined.

Gradually fold your dry ingredients into the wet mixture and then fold in the semi-sweet chocolate chips and chopped pecans.

Drop rounded tablespoons of cookie dough onto your ungreased baking sheets, spacing them about two inches apart.

Bake for 10-12 minutes until golden around the edges and slightly underbaked in the center.

Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks.