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

In a mixing bowl, cream together 1 cup of softened unsalted butter, ½ cup of brown sugar, and ½ cup of granulated sugar for 2-3 minutes until light and fluffy.

Add in 1 large egg and 1 teaspoon of vanilla extract, and beat well to combine.

In a separate bowl, whisk together 1 ½ cups of rolled oats, 1 cup of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 cup of chopped pecans.

Gradually fold the dry ingredients into the wet mixture and stir until just combined, then fold in ½ cup of corn syrup.

Scoop out the cookie dough onto the prepared baking sheet, leaving at least 2 inches of space between each.

Bake the cookies for 10-12 minutes until the edges are golden and the centers are slightly soft.

Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack.