1. Toast the Pecans:

1. Preheat your oven to 350°F (175°C). Spread the pecans evenly on a baking sheet and toast for 8-10 minutes, or until fragrant and lightly golden. Let cool, then chop coarsely.

2. Cream the Butter and Sugars:

1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
2. Beat in the egg and vanilla extract until fully combined.

3. Mix the Dry Ingredients:

1. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
2. Fold in the toasted pecans, ensuring they’re evenly distributed throughout the dough.

4. Chill the Dough:

1. Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 2 hours) to prevent excessive spreading during baking.

5. Bake the Cookies:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
3. Flatten the dough balls slightly with the bottom of a glass or your hand.
4. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.

6. Cool and Glaze (Optional):

1. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
2. If desired, prepare the glaze by whisking together the powdered sugar, milk (or cream), and vanilla extract until smooth. Drizzle the glaze over the cooled cookies for an extra touch of sweetness.

7. Serve and Enjoy:

1. Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well for longer storage.