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

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar on medium speed for 3-4 minutes until light and fluffy.

Add the eggs one at a time, mixing until just incorporated for about 1-2 minutes.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.

Gradually mix the flour mixture into the wet ingredients on low speed until just combined.

Gently fold in the chopped pecans and optional spices like cinnamon if using.

Scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes or until the edges are golden brown but the centers remain soft.

Let the cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack.