Beat the butter with a mixer until creamy. Gradually add the sugars and beat until well mixed. Add the eggs, one at a time, and beat just until the yolk is incorporated and disappears. Mix in the vanilla.

Whisk the flour, baking soda, baking powder, and salt in a separate bowl. Then gradually add the mixture to the butter. Beat until blended.

Stir in the oats, chocolate chips, and pecans.

Use a 1 1/2-inch cookie scoop and drop the batter onto the prepared baking sheet, leaving a little room between each cookie. These cookies do not spread a lot. Bake for 10-12 minutes or until lightly brown.

Remove the cookies from the oven and immediately tamp the tops with a fork. Place a round cookie cutter or wide-mouth jar lid (larger than the cookie) over a warm cookie. Move it in a fast circular pattern to spin the cookie inside it. This will create a round cookie. Repeat for all the hot cookies if you want them round.

Cool for 3-5 minutes on the baking sheet, and then move the cookies to a baking rack to finish cooling.