Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs and vanilla, beating until blended. Gradually add flour, beating at low speed just until blended. Stir in cinnamon chips and pecans.
Divide dough into 3 (2-cup) portions; roll each portion into a 12-inch log. Wrap logs in wax paper. Chill 8 hours, or freeze in an airtight container up to 3 months.
Cut each log into 24 (1/2-inch-thick) slices, and place slices on ungreased baking sheets.
Bake at 350° for 13 to 15 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Remove cookies to wire racks to cool completely.
Note: Cookie dough may be dropped by rounded tablespoonfuls, 2 inches apart, onto ungreased baking sheets, and then baked.