Preheat the oven to 325°F. Spread the pecans on a cookie sheet or baking pan, and toast for 5 minutes. Set the nuts aside to cool, and increase the oven temperature to 350°F.

Coat a 16x14-inch cookie sheet with nonstick cooking spray. Set aside.

Place the pecans in a blender or food processor, and process on "grind" for about 1 minute, or until coarsely chopped. Set aside.

Place the oats in a blender or food processor, and process on "grind" for about 30 seconds, or until coarsely chopped. Set aside.

Combine the nuts, oats, flour, cinnamon, and salt in a 3-quart bowl. Set aside.

Combine the oil, barley malt syrup, and maple syrup in a 1-quart bowl. Add the oil mixture to the flour mixture, and blend until a moist, but not sticky, dough is formed. If necessary, add additional flour while blending.

Using wet hands, form the dough into 1-1/2-to-2-inch balls, and place them on the prepared sheet, spacing the cookies about 1-1/2 inches apart. Flatten each cookie with the palm of your hand, and using a finger, make an indentation in the center of each one. Place about 1/2 teaspoon of raspberry jam in each indentation.

Bake for 10 to 15 minutes, or until the cookies are golden brown. Allow the cookies to cool on the sheet for 15 minutes. Then transfer the cookies to a rack, and cool completely before serving or storing in an airtight container.