In a mixing bowl, cream together butter and brown sugar on medium speed for 2-3 minutes until light and fluffy.

Gradually mix in flour on low speed until just combined, then fold in chopped pecans.

In a saucepan, combine corn syrup and brown sugar over medium heat, stirring continuously for 3-5 minutes until dissolved.

Pour the warm syrup mixture into the cookie dough and mix on low speed until combined.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Drop rounded mounds of dough onto prepared sheets, leaving space between cookies.

Bake for 10-12 minutes, until edges are golden and centers remain soft. Cool for 5 minutes before transferring to a wire rack.