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

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

Add one large egg and vanilla extract, blending until the mixture is creamy.

In a separate bowl, whisk together flour, baking soda, and salt, then gradually add to the wet ingredients.

Fold in quick oats, mini chocolate chips, and chopped pecans until evenly distributed.

Scoop the dough onto the prepared baking sheet, leaving 3 inches between each scoop.

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

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