Makes about 20 large cookies (This recipe can easily be doubled, but keep in mind these cookies are best enjoyed fresh on the day they are baked.)

Ingredients

¾ cups coarsely chopped pecans
1 cup old-fashioned rolled oats (do not use quick cooking or instant oats)
1 cup all-purpose flour (be sure to measure properly*)
½ teaspoon baking powder
⅛ teaspoon baking soda
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened but still cool
1 cup packed dark brown sugar
1 large egg
¾ teaspoon vanilla extract
¾ cup raisins or currants

Directions

1. Set the racks in upper and lower thirds of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper.

2. Place chopped pecans on baking sheet and toast in oven for about 5 minutes, until crisp. Set aside to cool. (You can re-use the same parchment paper when you’re ready to bake the cookies.)

3. In a medium bowl, combine oats, flour, baking powder, baking soda and salt and stir to mix well.

4. In the bowl of a standing mixer fitted with the paddle attachment, beat together the butter and brown sugar on medium speed until creamy, about 3 minutes. Scrape down sides of bowl with a rubber spatula, then add egg and vanilla and beat again until smooth, about 30 seconds.

5. Add flour and oatmeal mixture and mix on low speed until just combined; add pecans and raisins and mix again. Do not over-mix.

6. Drop dough into 2-tablespoon mounds (about the size of a golf ball) about 3 inches apart onto prepared baking sheets (you should have ten on each sheet).  Bake until edges are slightly golden but centers are still pale, about 15 to 18 minutes. Let cookies cool on baking sheets for a few minutes, then either slide the papers off the pans onto cooling racks or transfer cookies with a spatula. Once cool, store cookies in an air-tight container.

*I know it’s easiest to use a measuring cup to scoop flour out of its container, but this method will pack the flour too tightly and throw off your recipe. To measure flour correctly, use a spoon to lightly scoop flour out of its container into a dry measuring cup. Continue until the cup is overflowing. Holding the measuring cup over the flour container, use the back edge of a knife to level off the flour even with the top of the measuring cup.

These cookies are best enjoyed fresh on the day they are baked.