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

In a medium bowl, cream together unsalted butter, granulated sugar, and light brown sugar using an electric mixer until smooth and creamy, about 2-3 minutes.

Add in the egg and vanilla extract, mixing on low speed until fully integrated.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients and stir until just combined.

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

Scoop out 3-tablespoon mounds of dough and place them 3 inches apart on the prepared baking sheet.

Bake for 8-9 minutes, until edges are golden brown and centers are slightly underbaked.

Remove from the oven, press extra pecans on top if desired, and let cool on baking sheet for 10-15 minutes before transferring to a wire rack.