In a small saucepan, melt the butter over medium heat.

Continue cooking, stirring frequently, until it foams, crackles, and turns golden with brown bits forming on the bottom (about 5–7 minutes).

Immediately remove from heat and pour into a heatproof mixing bowl. Let cool for 15–20 minutes until just warm.

While the butter cools, toast chopped pecans in a dry skillet over medium heat for 3–5 minutes, stirring often. Let cool.

Once butter is cooled, whisk in brown sugar and 2 tbsp granulated sugar until smooth.

Add the maple syrup, egg, and maple extract; whisk again until fully combined.

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

Stir into the wet mixture just until combined.

Fold in the oats and toasted pecans. The dough will be soft — chill it for at least 1 hour to firm up and prevent over-spreading.

Preheat the oven to 350°F. Line baking sheets with parchment paper.

Mix the cinnamon sugar topping in a small bowl.

Scoop dough into 1 Tbsp balls.

Dip the tops into the cinnamon sugar mix and place on the baking sheet, sugar side up.

Gently flatten the tops with your fingers or a spoon.

Bake for 10–12 minutes, until edges are golden and centers are just set.

Let cool on the pan for 5 minutes, then transfer to a wire rack.