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 ban...