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

In a large mixing bowl, cream together room-temperature unsalted butter, light brown sugar, and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing until fully incorporated, then add the vanilla extract (and optional butter-flavoring) and mix well.

In a separate bowl, whisk together flour, baking soda, salt, and ground cinnamon. Gradually add this mixture to the wet batter on low speed.

Gently fold in the toasted and chopped pecans.

Using a cookie scoop, portion out rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.

Bake for 12 to 14 minutes until the edges are golden brown and the centers are soft.

Let the cookies rest on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.