First, put your cup of pecans in TWO sandwich-sized Ziploc bags and smash them yourself, so they're uneven in size, but the bigger chunks are maybe a 1/4" cube. That pecan dust in there is practically gold and that's why you're smashing them yourself!
Now you can preheat your oven to 350 degrees
Mix together your dry ingredients in a bowl and set aside
In a large bowl, plop your two sticks of butter in, followed by your sugars and then your extract, beating thoroughly but only enough
Follow by adding each egg, one at a time and beating well after each egg addition
Slowly (maybe in 3 portions) add your dry mixture to your wet dough beginnings, beating well each time, set aside
In a large bowl or Ziploc bag, mix up your mix-ins so they're one cohesive mixture
Pour your cohesive mix-in bundle into your dough and stir with a large sturdy spoon
Roll your dough into little cookie balls and space openly on a cookie sheet. The bigger the ball, the bigger and doughier the cookie will be. If you refrigerate the dough and then make the balls, they'll cook more uniformly, but have a more cakey rather than chewy texture. See which you like better!
Bake until just golden in the oven, 10-15 minutes depending