Rich, buttery cookies packed with toasted pecans, perfect for holiday treats or everyday indulgence.

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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the toasted pecans.
Scoop dough onto prepared baking sheets, spacing 2 inches apart.
Bake for 10–12 minutes or until edges are golden brown.
Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Toasting pecans enhances their flavor; bake them at 350°F for 6–8 minutes before adding.
Dough can be chilled for 30 minutes to prevent spreading.
Cookies store well in an airtight container for up to a week.