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

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

Add a large egg and vanilla extract, and beat until smooth and well incorporated.

Whisk together rolled oats, all-purpose flour, baking soda, chopped pecans, and salt in a separate bowl.

Fold the dry ingredients into the wet mixture gradually, then drizzle in the corn syrup, blending until uniform.

Scoop tablespoon-sized dollops of dough onto the prepared baking sheet, leaving space between cookies.

Bake for 10-12 minutes, until edges are golden brown and centers soft.

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