Add the egg and stir well. Slowly add the oil and stir until combined. At first, it will seem like the oil is separated. Just keep stirring and it will all mix in. Add the vanilla and stir to combine.
Scoop dough out onto the prepared cookie sheets. Bake 16-20 minutes or until golden brown. (If desired, bake for 10 minutes then remove and tuck a few extra chopped pecans into the top of each cookie. Sprinkle lightly with flaky sea salt. Return to oven for 6-10 minutes or until golden brown.)
Makes 3-4 dozen cookies, depending on the size.
See Café Tips above for more detailed tips and instructions.