Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.

Add eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together flour, baking soda, and salt.

Gradually mix the dry ingredients into the wet mixture until just combined.

Gently fold in caramel bits, crushed Butterfinger candy bars, and chopped pecans if using.

Drop rounded tablespoons of cookie dough onto prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes until edges are golden brown and centers are slightly underdone.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Enjoy immediately or store in an airtight container.