Steps:
- Combine peanut butter and pecans in a food processor and purée until almost smooth. Whisk together flour, baking soda, and salt in a small bowl. Using an electric mixer, beat both sugars and butter in a large bowl until fluffy, about 3 minutes. Add peanut butter mixture and vanilla; beat to blend well. Beat in egg. Add dry ingredients and mix until well combined. Add both oats. Continue to blend at high speed for 1 minute. Cover bowl with plastic wrap and refrigerate for at least 3 hours. Arrange racks in upper and lower thirds of oven; preheat to 375°. Line 2 baking sheets with foil (parchment). Scoop rounded balls of dough (2 tsp. each) onto cookie sheets, spacing 1" apart. Bake until light golden, 10-12 minutes (rotate baking sheets 180 degrees halfway through baking).
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