Preheat oven to 350°F.
Measure in a bowl, flour, oats, baking powder, baking soda, cinnamon, and salt.
Beat butter in a large bowl until fluffy with an electric mixer. Add brown sugar and beat until well blended. Beat in peanut butter, egg, maple syrup, and vanilla.
Stir in dry ingredients into the butter mixture until combined. Mix in chopped pecans.
Using an ice cream scooper or two tablespoons, drop onto a baking sheet lined with parchment paper. Space cookies 2-3 inches apart and flatten to 2 inch rounds.
Bake cookies 12-15 minutes or until golden. Remove from oven and allow to cool on a wire rack. Store these cookies in an air tight container in the refrigerator for up to 2-3 weeks or freeze them up to 4-6 months in a seal container or zip lock bag.
