Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed.

Add the eggs one at a time, beating well after each addition. Mix in the teaspoon of hot water and vanilla extract until fully incorporated.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix-stop as soon as you no longer see streaks of flour.

Gently fold in the quick oatmeal, chocolate chips, and chopped pecans using a spatula or wooden spoon until evenly distributed throughout the dough.

Using a cookie scoop or spoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft.

Remove from the oven and let the cookies rest on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!