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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter, brown sugar, and granulated sugar together until light and fluffy.
Add eggs one at a time, mixing after each addition. Stir in vanilla extract.
In a separate bowl, whisk flour, baking soda, salt, and cinnamon together.
Gradually add dry ingredients to the wet ingredients until just combined.
Fold in oats, chopped pecans, and corn syrup evenly until dough forms.
Drop spoonfuls of dough onto baking sheet, leaving about 2 inches of space.
Bake for 10–12 minutes or until edges are golden and centers are set.
Cool cookies on baking sheet for 3 minutes, then transfer to a wire rack to cool completely.