Instructions:

1. Preheat oven to 350ºF.
2. Place the pecans on a baking sheet and bake for 5 minutes until crisp:
• 1 ¹/₂ cup pecans
3. Set aside to cool.
4. Chop coarsely and reserve.
5. Using a stand mixer, whisk until creamed (light yellow in color):
• ¹/₂ lb butter, unsalted , softened
• 1 cup brown sugar, dark , lightly packed
• 1 cup granulated sugar
6. Mix in one at a time:
• 2 eggs, extra-large
• 2 tsp vanilla extract
7. In a separate bowl whisk together:
• 1 ¹/₂ cup all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon, ground
• 1 tsp kosher salt
8. Add dry ingredients into wet and mix until fully incorporated.
9. By hand, fold in toasted pecan pieces and:
• 3 cup old-fashion oatmeal
• 1 ¹/₂ cup raisins
10. Using a tablespoon, drop 2-inch mounds of dough onto a baking sheet lined with parchment paper.
11. Flatten slightly with a damp hand.
12. Bake for 12 to 15 minutes, until lightly browned.
13. Let cookies rest in the baking sheet for one minute, then using a spatula transfer to a cooling rack to cool completely.