Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until incorporated.

Stir in the rolled oats, chocolate chips, and chopped pecans until evenly distributed throughout the dough.

Drop rounded tablespoons of dough (about 1.5 inches apart) onto the prepared baking sheets. Bake for 10-12 minutes, or until edges are golden brown and centers are still slightly soft.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve stacked casually on a plate or surface.