1 1/2cupsoatsquick cooking or old fashioned (110 grams)
Preheat oven to 350 degrees F. Have ready 2 ungreased or parchment lined cookie sheets.
Lay the pecans on a baking sheet and toast for about 7 minutes. Remove from the oven and toss with 1/2 teaspoon of butter. Set the pecans aside to cool.
With low speed of an electric mixer or with a heavy duty scraper, beat the softened butter and both sugars until creamy, then add egg and vanilla and beat just until egg is mixed in.
Add the baking soda, baking powder and salt and stir until evenly blended, then add the flour and stir until blended. Stir in oats, and caramel chips, then chop up the cooled pecans and add them to the dough.
Using a medium size cookie scoop, scoop up dough and shape into 18 balls; Arrange about 2 1/2 inches apart on baking sheets and flatten slightly. Alternatively, chill the balls until you are ready to bake the cookies.
Bake 12-14 minutes, one sheet at a time, on center rack. Remove from oven; let cookies sit on baking sheet for 2-4 minutes. Carefully transfer to a rack to cool.
For best results, weigh the flour or spoon it into a cup rather than scoop it.