Preheat oven to 350 degrees F.  Line 2 to 3 baking sheets with parchment, Silpat liners, or grease.  Set aside.

Using a standing or hand-held mixer and a large bowl, cream the butter, granulated and brown sugars together until light and fluffy. Add the eggs and vanilla.  Continue beating until fluffy and pale in color. Stir in oats, flour, baking soda and powder, salt, and cinnamon until just combined.  Stir in pecans and chips to evenly combine.   Using a large tablespoon or a #20 ice cream scoop (3 tbsp. size), drop cookies onto prepared baking sheets about 2-inches apart.  Bake for 14-16 minutes until pale golden around the edges.  If you want a crispier cookie, bake for an additional 2-3 minutes until golden brown. Remove from oven and let cool on wire racks.  Cookies will store in a sealed container for up to a week.