Preheat the oven to 350 degrees.
In a large mixing bowl, cream the butter, white sugar, and brown sugar together using a hand/electric mixer on medium speed until the mixture is smooth.
Add the eggs, vanilla, salt, and baking soda to the butter mixture. Mix on medium speed until the ingredients are incorporated and smooth.
Add the flour and oats. Mix on low speed until the flour is no longer loose, then on medium speed until the flour is fully incorporated. Add the honey and pecan pieces and mix until incorporated fully.
Lightly coat a 9-by-13-inch baking pan with cooking spray. Place the dough in the bottom of the pan and use your hands to flatten it into an even layer.
For the filling, in another mixing bowl, add the eggs and beat to a smooth consistency. Then add the corn syrup, sugar, melted butter, vanilla, and chopped pecans and mix well using a spatula. Mix in the cornstarch then allow the filling to rest for 2 minutes. Pour the filling on top of the cookie base layer in the pan and use a spatula to spread the mixture evenly.
For the topping, distribute the chopped pecans and pecan halves evenly on top of the filling layer. Bake for 32 to 37 minutes, until the top is set well and the edges are browned.
Cool for 40 to 55 minutes before serving. Use a knife to cut 12 individual bar portions and serve.