Preheat the oven to 350 degrees. Prepare two baking sheets by lining each one with a silicone mat or parchment paper.

In a bowl, whisk together the oatmeal, flour, 1/2 cup of the pecans, baking soda, and salt. Set aside.

In a large bowl, use a hand mixer to blend together the butter and a 1/2 cup of the brown sugar. Add the maple syrup and the egg. Beat until smooth.

Using a wooden spoon, stir the dry ingredients into the butter mixture until well incorporated.

With a 1.5 tablespoon-sized ice-cream scoop, place equal amounts of batter onto each baking sheet. Be sure to leave 2-3 inches of space between each mound of batter.

Gently press the batter with the back of your hand to form a small round shape roughly 1/4-1/2 inch in thickness.

In a small bowl, toss together the remaining brown sugar and pecans. Sprinkle approximately 1 teaspoon of the mixture onto each flattened cookie.

Bake each cookie sheet separately for 12 minutes. Allow cookies to cool on the baking sheets for two minutes after removing them from the oven. Lastly, transfer the cookies to a cooling rack to continue the cooling process.