Prepare your parchment paper. I usually just line my table with it as it’s just easier, but you can do whatever works for you.

Place the oatmeal and chopped pecans in a large mixing bowl and toss until fully combined. Set aside.

Slice the butter into portions of 2 tablespoons each.

Place the sliced butter, and syrup in a medium saucepan.

Cook on medium-high heat over the stove, constantly stirring until the mixture reaches 240 degrees fahrenheit on a candy thermometer (this takes about 10 minutes). This step is the most important as the cookies will not be successful without the correct temperature being reached.

As soon as the syrup mixture comes to temperature, pour it over the oat mixture you set aside.

Quickly stir extremely well so that the syrup mixture is evenly distributed and not settling into any pockets or on the bottom.

Using a 1.9-inch cookie scoop (or smaller if you prefer), scoop out about 2 dozen cookies onto the parchment paper.

Immediately spray a flat, round bottomed measuring cup or other similarly sized item, with nonstick cooking spray and use it to flatten each one of the cookie stacks. I tend to use a gloved hand to shape the edges to be more uniform for a pretty presentation after flattening.

Once you have finished flattening and shaping your cookies, leave them to sit for an hour. At the one hour mark, use a gloved hand to flip them. They will be slightly tacky still and that’s ok! Allow them to sit for another hour after being flipped.

Top with a whole pecan, if desired, and enjoy!