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

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Add in the eggs, maple syrup, and vanilla extract, mixing until fully incorporated and smooth.

In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, and oats.

Fold the dry ingredients into the wet mixture carefully until no dry flour is visible.

Toast pecans on a baking sheet for 5-7 minutes, then fold them into the cookie dough.

Drop rounded balls of dough onto the prepared baking sheets, spacing them 2 inches apart.

Bake for 10-12 minutes until golden edges are seen, with slightly underbaked centers.

Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack.

To create the optional pecan filling, combine brown sugar, corn syrup, butter, and salt in a saucepan, cook until dissolved and drizzle into cooled cookies.