1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
2. In a medium bowl, stir together oats, pecans, flour, and salt until well distributed.
3. In a medium saucepan, combine butter, cream, sugar, maple syrup, and vanilla and cook over medium heat until butter melts, stirring occasionally. Bring to a boil and cook, stirring occasionally, until sugar dissolves. Continue boiling for 1 minute. Remove from heat and pour into oat mixture. Stir until thoroughly combined, then let rest for 5 minutes.
4. Drop batter by the 1/2 teaspoonful onto prepared sheets, 2 inches apart. You should be able to get about 12 cookies per baking sheet. Cookies will spread considerably. Bake until dark golden, about 7 to 9 minutes. Remove from oven and let sit on baking sheets to firm (they'll be very hot and runny), 2 minutes. Use a spatula to transfer to a wire rack to cool. Repeat with remaining batter.
5. Transfer cookies to sheets of parchment or waxed paper. Place chocolate in a microwave-safe bowl and microwave on high for 1 minute. Stir; if needed, microwave in 30-second increments until completely melted. Transfer melted chocolate to a sealable plastic bag and snip off a tiny corner. Pipe the chocolate over the cookies in a decorative design. Let rest at room temperature until chocolate is completely set, 1 to 2 hours. Store cookies in a sealed container at room temperature, or freeze
Source: Hannaford fresh Magazine, September - October 2015