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

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

Incorporate the large egg and vanilla extract into the creamed mixture, mixing until blended.

In another bowl, whisk together the flour, rolled oats, baking soda, salt, and chopped pecans.

Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Fold in the corn syrup.

Using a tablespoon, scoop out portions of dough onto the prepared baking sheet, leaving about 2 inches apart.

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

Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.