Categories: Cookies

Ingredients

• 3/4 cup chopped pecans
• 1/2 cup butter
• 1 1/2 cup molasses
• 2 large eggs
• 1 tsp. vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 2 cups uncooked regular oatmeal
• 1 cup raisins
• Parchment paper

Directions

1. Preheat oven to 375 degrees. Bake pecans in a single layer in a shallow pan 8 to 9 minutes or until toasted and fragrant, stirring halfway through. Let cool completely (about 30 minutes).
2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and molasses, beating well. Add eggs and vanilla; beat well.
3. Stir together flour and next 4 ingredients. Add to butter mixture; beat at low speed until well blended. Stir in oatmeal, raisins and pecans. (If desired, store dough in an airtight container in refrigerator up to 1 week.)
4. Drop cookie dough by heaping tablespoons 2 inches apart onto parchment paper-lined or lightly greased baking sheets.
5. Bake at 375 degrees for 9 to 10 minutes or until lightly browned. (Bake chilled dough 10 to 11 minutes.) Cool on baking sheets on a wire rack 5 minute; transfer to wire racks, and cool completely (about 30 minutes).

6. makes about 5 dozen

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