Thoroughly cream the butter and sugars. Add the beaten eggs and vanilla. Cream well. Add the sifted flour, salt and baking soda. Now add the pecans and oatmeal. Roll into long logs; wrap in plastic wrap. Chill thoroughly. Slice 1/4-inch thick and place on an ungreased cookie sheet about two inches apart. Bake in a 300-degree oven for 25 to 30 minutes. This makes 5 to 6 dozen small, crispy cookies. The cookie logs will keep in the refrigerator for a week or so.