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

In a large mixing bowl, beat the butter and sugars together until creamy.

Add the eggs and vanilla, mixing until well combined.

Gradually incorporate the flour, baking powder, baking soda, cinnamon, and salt into the mixture.

Gently fold in the rolled oats, caramel chips, and chopped pecans until just combined.

Using a cookie scoop or spoon, drop 1.5 to 2-inch balls of dough onto the prepared baking sheet and slightly flatten them.

Bake for 10-12 minutes or until the edges are lightly golden. Don’t worry if the centers appear undercooked; they’ll firm up as they cool.

Allow the cookies to cool for about 5 minutes before transferring them to a wire rack to finish cooling completely.