Instructions

1. Preheat the oven to 350 degrees.
2. In a bowl, whisk together the oatmeal, flour, 1/2 cup of the pecans, baking soda, and salt. Set aside.
3. In a large bowl, use a mixer to blend together the butter and a 1/2 cup of the maple sugar. Add the maple syrup and the egg. Beat until smooth.
4. Using a wooden spoon, stir the dry ingredients into the butter mixture until well incorporated.
5. 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.
6. Gently press the batter with the back of your hand or fingers to form a small round shape roughly 1/4-1/2 inch in thickness.
7. In a small bowl, toss together the remaining maple sugar and pecans.
8. Sprinkle approximately 1 teaspoon of the mixture onto each flattened cookie.
9. Bake each cookie sheet separately for 8-11 minutes. Allow cookies to cool on the baking sheets for a minute after removing them from the oven.
10. Transfer the cookies to a cooling rack to continue the cooling process.