1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 4 minutes. This step reminds me of Mama Lou’s stories about patience—good things take time.
3. Beat in the eggs one at a time, then add the vanilla extract. The batter will look smooth and slightly glossy.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently to combine without overmixing. Overworking the dough can make the cookies tough, which Mama Lou always warned us about.
5. Fold in the toasted pecans, ensuring they are evenly distributed throughout the dough.
6. In a small saucepan over low heat, warm the corn syrup and heavy cream just until combined and slightly thickened, about 3 minutes. Remove from heat and let cool slightly.
7. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Lightly press each cookie dough ball and then spoon about a teaspoon of the warm corn syrup mixture onto the center of each cookie, allowing it to sink in slightly.
9. Bake for 12-14 minutes, or until the edges are golden and the centers look set but still soft. The chewy texture comes from this delicate balance.
10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11. Optional: Dust lightly with powdered sugar for that extra touch of sweetness and presentation.

One time, Ouma and I accidentally left the corn syrup mixture out too long and it thickened more than expected. The cookies were still delicious but had a different texture—a happy accident that taught me flexibility in baking is just as important as precision.