Melt the butter in a medium bowl by microwaving for about 20-30 seconds until just melted, then allow to cool slightly if too hot.

Mix the light brown sugar with the melted butter and whisk for about a minute, then add the egg and vanilla extract, whisking until smooth.

Combine the all-purpose flour, rolled oats, ground cinnamon, baking powder, and fine sea salt into the wet mixture. Gently fold until no flour streaks remain.

Fold in the candied pecans until evenly distributed throughout the dough.

Cover the dough and refrigerate for one hour.

Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper.

Divide the chilled dough into 11 equal portions, roll into balls, and flatten slightly into discs.

Bake in the preheated oven for 10 minutes, then give the pan a gentle tap and bake for an additional 2-3 minutes until the edges are golden and the center is puffed.

Sprinkle candied pecan chunks and sea salt flakes on top, then let rest for 5-10 minutes before transferring to a wire rack.