• 1/2 C chopped pecans
• 1 1/2 C all purpose flour
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 2 sticks butter, softened
• 1 C light brown sugar
• 1/4 C granulated sugar
• 2 large eggs
• 1 1/2 tsp vanilla
• 2 3/4 C oats
• 1 C raisins

Toast chopped pecans in a heated skillet, over medium heat for 2-3 minutes, and then let cool.

In a medium bowl, combine flour, baking soda, salt, and cinnamon, and set aside.

In a large mixing bowl beat butter and sugar together on medium speed until creamy. Then add egg and vanilla, and beat until combined. Add flour mixture while beating on low speed, until combined. Add oats, raisins, and pecans, and then stir until well mixed.

Using a 2″ cookie scoop, drop cookies onto an ungreased cookie sheet about 2″ apart.

Bake at 350F for 10-12 minutes or until light golden brown. Cool cookies on a wire rack.

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