Preheat oven to 375º. 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).
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and molasses, beating well. Add eggs and vanilla; beat well.
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.)
Drop cookie dough by heaping tablespoonfuls 2 inches apart onto parchment paper-lined or lightly greased baking sheets.
Bake at 375º 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 minutes; transfer to wire racks, and cool completely (about 30 minutes).
If you like gooey oatmeal pancakes...Maybe I added too much molasses, but these were so bad I coulnd't scrape them off the cookie sheet. I added more flour and they were better. The taste was awesome though.
Fantastic recipe! The molasses really gives the cookies a wonderful flavor and color. They are definitely the best oatmeal cookie I've ever made and I've been baking for 30 years. I followed the recipe except for using walnuts and 1 1/4 cup sugar and baked them on parchment paper for 9 minutes. They came out perfect. Thank you for sharing this recipe, Chris.
In a hurry, I grabbed this recipe off the internet to make to bring to my husband's boss' house. I had never tasted them before, but the recipe seemed good. What was I thinking??? Well the boss' family loved them. These cookies are excellent!!! So flavorful and spicy. Substantial and chewy. My husband and kids love them! I've already made them again for a picnic with friends. They all raved about them. I use whole wheat pastry flour and old fashioned oats since we're health conscious in our house. I also cut the sugar in half, and substituted walnuts since I didn't have pecans. Also, they are even better with a few more raisins and nuts. This is an absolute keeper. Yum!!
These cookies turned out great and I will make them again. I used whole wheat flour instead of regular flour and craisins instead of raisins. I brought the cookies to work and my co-workers are giving me rave reviews. I baked up 1/2 of the batter and froze the rest to use another time.
Wonderful fall flavors. Yummy with a cup of tea. I made these without the nuts (because I didn't have them) and without raisins (family doesn't like them). They were great without those 2 ingredients and I'm sure would be tasty with. Will make often. The family loved them!
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