Rich and nutty butter pecan cookies with a soft, chewy center and crisp edges, perfect for holiday baking or everyday treats.

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Preheat oven to 350°F (175°C). Line baking sheets 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 stir in vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the toasted pecans.
Drop spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes or until the edges are golden brown.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Toasting the pecans enhances their flavor; toast in a dry skillet over medium heat for 5–7 minutes.
For a crunchier cookie, bake for 1–2 extra minutes.
Cookies can be stored in an airtight container for up to a week.