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

Toast the pecans on a baking sheet for 6–8 minutes until fragrant and slightly golden. Allow to cool, then chop.

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar for 2–3 minutes until fluffy.

Mix in the eggs, maple syrup, and vanilla extract until fully combined and creamy.

Whisk together flour, baking soda, cinnamon, salt, and oats in a separate bowl.

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.

Fold in the chopped pecans until evenly distributed in the dough.

Drop tablespoon-sized balls of dough onto prepared baking sheets, spaced 2 inches apart.

Bake for 10–12 minutes, until edges are golden brown but centers look slightly underbaked.

Let cookies cool on the sheets for 5 minutes before transferring them to a wire rack.