Start by measuring 1 cup of unsalted butter and placing it in a medium saucepan over medium heat. Stir frequently for about 5-7 minutes until the butter turns a rich golden brown and emits a nutty aroma. Watch closely, as it can quickly go from brown to burnt. Once browned, remove from heat and let it cool for about 10 minutes.

As the butter cools, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.

In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 cup bread flour, 1 teaspoon baking soda, and ½ teaspoon salt. Add 1 cup rolled oats and 1 cup quick oats to the mix.

In a separate bowl, beat the cooled brown butter with 1 cup packed brown sugar until smooth and creamy. Add in 1 large egg and 1 egg yolk, followed by ½ cup pure maple syrup and 1 teaspoon vanilla extract. If available, add ½ teaspoon maple extract. Mix until well combined.

Gradually incorporate the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined. Be careful not to overmix. Gently fold in 1 cup of chopped toasted pecans.

Using a cookie scoop or a tablespoon, drop generous portions of dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie. Lightly flatten the dough mounds.

Place the baking sheets in your preheated oven and bake for 12-14 minutes, or until the edges are golden brown.

Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.