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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add vanilla extract.
In another bowl, whisk together flour, baking soda, salt, and cinnamon.
Gradually combine the dry ingredients with the wet mixture until just incorporated.
Fold in oats, chopped pecans, and corn syrup until evenly mixed.
Drop rounded tablespoons of dough 2 inches apart on the baking sheet.
Bake 10–12 minutes until golden brown at the edges and soft in the center.
Let cookies cool on the baking sheet before transferring to a rack.