Zubereitung

1. 1

   Preheat oven to 350 F.

2. 2

   Cream together the softened butter with the granulated and brown sugars until light and fluffy, the color like cream.

3. 3

   Add the eggs and vanilla and stir until smooth.

4. 4

   Mix the flour, baking soda, baking powder and salt together and add gradually to the creamed butter mixture, stirring well after each addition.

5. 5

   Mix in the oats gradually, stirring well until completely mixed (make sure you get the dough at the bottom of the bowl completely mixed in).

6. 6

   Fold in the baking raisins and chopped pecans.

7. 7

   Line baking sheets with parchment paper (I have nonstick baking sheets but since I will be reusing the baking sheets I dont want to have to clean them after each batch of cookies so this is why I line them).

8. 8

   Drop the dough onto the parchment using a cookie scoop, or you dont have that, rounded tablespoonfuls will be fine. These dont spread excessively so a couple inches apart will work.

9. 9

   Bake for 12 minutes until golden (they may still appear just a tad puffy but those will settle when cooling).

10. 10

    Cool on the pan for about 5 minutes then slide the parchment onto a wire cooling rack until they are completely cooled, then store in a cookie jar or other airtight container.