Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, brown sugar, granulated sugar and vanilla extract until well combined.
In a medium bowl, sift together the flour, salt and baking soda. With the stand mixer running on its lowest speed, add the flour mixture a little at a time until fully combined. Add the hot water and mix well to combine.
Pour the rolled oats into the mixer and mix well to combine. Gently fold in the white chocolate chips and chopped pecans
Drop mounds of the cookie dough by the rounded tablespoon, or using a medium cookie scoop, onto the prepared baking sheet leaving about 1-inch between them.
Bake cookies for 8-10 minutes, until golden. Remove immediately from the baking sheet to a wire cooling rack.
Enjoy within five days. Cookies should be stored in an airtight container.
Recipe by Sarah's Cucina Bella at http://sarahscucinabella.com/2015/03/01/oatmeal-pecan-white-chocolate-cookies-egg-free-cookies/