These cookies are so good, very easy to make, and won't last long. We make them every year in the fall when family gathers for the holiday meals. But they are good anytime. They can be made with out the pecans, but in south Georgia, you put pecans in anything you want. I have even used walnuts in them.
1Preheat oven to 375. Mix melted butter and sugar well, add egg and vanilla. Stir in oats and pecans, mix well.
2Drop by teaspoon full or use small size scoop, about 2 inches apart on parchment line baking sheets. Bake at 375 for approx 6-8 minutes, depending on oven. Watch them closely, as the edges begin to get deep golden brown and tops are golden brown in color, remove from oven, cool on cookie sheets about 3 minutes, remove to wire racks to finish cooling. Cool completely before putting into airtight container. These cookies are best eaten in the first couple of days after making. But they are so good, they won't last that long.