Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

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

Add the egg and vanilla extract to the creamed mixture and beat until well combined.

In another bowl, whisk the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.

Fold in the oats and chocolate chips, and add crushed pecans if desired.

Use a cookie scoop to portion out the dough onto the prepared baking sheet, 3 inches apart.

Bake for 8-9 minutes until the edges are golden and the centers are soft.

Optional: sprinkle extra crushed pecans on top after removing from the oven.

Allow the cookies to cool on the baking sheet for 10-15 minutes before transferring to a cooling rack.