These oat-filled fall cookies taste like banana bread with a touch of maple. Iced with a delicious frosting made from nutty-flavored brown butter and more maple, the cookies are then topped with a whole toasted pecan. Perfect on a chilly afternoon with a warm cup of cider or tea. INGREDENTS 24-28 whole pecan halves  12 tablespoons butter, softened ⅔ cup maple sugar ⅓ cup firmly packed light brown sugar 1 large egg ½  teaspoon vanilla extract 1 large banana, very ripe, about ¾ cup ¾  cup oats 1 ¾  cups flour ½  teaspoon salt 1 teaspoon baking powder Brown butter maple icing (below) INSTRUCTIONS Preheat the oven to 350°F.  Place the whole pecans on a parchment lined sheet tray. Place in the oven and toast for 8-9 minutes until browned. Set aside to cool. Using a stand mixer, Beat the butter, maple sugar and brown sugar together until smooth and fluffy. Add in the egg, vanilla extract, and banana and stir it into the sugar mixture. In a separate