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

In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add one egg and vanilla extract, beat until fully incorporated.

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

Gradually incorporate the dry mixture into the wet ingredients, then fold in corn syrup.

Scoop out dough onto the prepared baking sheet, spacing each scoop about two inches apart.

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

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