A few hours before, remove the butter from the fridge and allow to soften.
Preheat the oven to 350ºF. (If you have not softened the butter yet, you can wrap in a towel and place near the oven, so it warms some. Then, chop into small pieces before adding to the mixer.)
In the stand mixer with the spatula-paddle, add the 226 g butter softened and the 175 g granulated sugar and 175 g brown sugar. Mix well on a medium-high speed for a few minutes, to get plenty of air into the butter.
226 g butter softened, 175 g granulated sugar, 175 g brown sugar
Then add the 256 g tahini butter, mixing a bit more, and then the 4 large eggs.
256 g tahini butter, 4 large eggs
In a separate bowl, mix together the 280 g all-purpose flour, 260 g rolled oats, 1 tsp baking soda, 1 tsp baking powder, and 1 tsp salt. Add to the stand mixer and mix on low until just combined. (Don’t develop the gluten.)
280 g all-purpose flour, 260 g rolled oats, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt
Then, add the 1½ tsp vanilla, 1 tsp cinnamon, mix briefly. And finally the 255 g chocolate chips and 125 g pecans. Mix on low until just combined.
1½ tsp vanilla, 1 tsp cinnamon, 255 g chocolate chips, 125 g pecans
On baking sheet(s) lined with parchment paper, place 1 tbsp of dough about 2” apart. Bake for 12 minutes, maybe longer if it's not a convection oven. Add a touch of Flake salt as soon as they come out of the oven. Leave on the baking sheet for a few minutes, and then transfer to a cooling rack.
Flake salt