Toast the pecans in a dry skillet over medium heat until fragrant, about 5 minutes.

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

Add eggs and vanilla to the mixture, beating well after each addition.

Gradually mix in the flour until fully incorporated for an even dough.

Fold in the toasted pecans gently until evenly distributed.

Drop spoonfuls of dough onto a baking sheet and bake in a preheated oven at 350°F for 10-12 minutes, or until edges are golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.