You get both crispy and chewy in each bite of these cookies.
3/4 cup chopped pecans
1/2 cup butter
1 1/2 cups sugar
1/2 cup molasses
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups uncooked regular oatmeal
1 cup raisins
How to Make It
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).