In a large bowl using an electric mixer, cream together butter and shortening on medium speed, about 30 seconds. Add brown sugar, baking soda, and salt; mix until combined. Beat in eggs until combined.
Slowly add flour to wet ingredients; mix just until combined. Gently fold in pecans.
Scoop dough into heaping teaspoon balls, or use a #60 disher to scoop balls of dough. Place on a greased baking sheet, or silicone mat/parchment paper lined baking sheet about 2" apart.
Bake 10-12 minutes or until edges are set and lightly browned.
Cool cookies on baking sheet on wire rack for 1 minute; transfer to a wire rack to cool completely. Eat & Enjoy!
Pecan Crispies should be stored in an airtight container and will keep 3+ days or freeze up to 3 months.Recipe from BHG'sBiggest Book of Cookies.