Place flour, salt, cinnamon and baking soda in a large bowl and set aside. Cream butter and sugars in mixer. Add eggs and vanilla paste, mix till combined. Slowly add flour mixture and whole oats, mix well. Add chocolate chips and pecans, fold in by hand. Place by large spoonfuls onto parchment covered cookie sheet and bake for 9-11 minutes. Allow cookies, then freeze in a closed container. When frozen, place cookies upside down and place a spoonful of ganache on each cookie. Place a scoop of ice cream on one cookie and then carefully top with another so ganache is on the bottom and the top. Serve immediately or quickly wrap in wax paper, place back in seal container and freeze until later.