Preheat oven to 350 degrees F.
Line a small baking sheet or plate with wax paper.
Arrange rolled oats on baking sheet in single layer. Toast in preheated oven for 5 to 7 minutes, or until golden brown. Process about 2/3 of the toasted oats in the food processor until finely ground. Reserve the remaining toasted oats.
Arrange pecan halves on baking sheet in single layer. Toast in preheated oven for 5 to 7 minutes, or until golden brown. Roughly chop the toasted pecans. Reserve 2 tablespoons.
Add butter, pure maple syrup, and brown sugar to a medium saucepan. Bring to a boil over medium heat. Boil, stirring occasionally for about 3 minutes.
Remove the pan from the heat and stir in the vanilla bean paste and kosher salt. Cool the mixture for about 10 minutes.
Add finely ground toasted oats, and toasted pecans to the slightly cooled butter mixture.
Using a tablespoon drop spoonfuls of the cookie batter onto wax paper. Sprinkle reserve toasted oats and chopped pecans onto cookie tops.
Chill at least 30 minutes.
