BEST EVER OATMEAL RAISIN COOKIES RECIPES

Steps:

• About 15 minutes before you start your cookie dough, pour water to cover the raisins completely. Let soak and be sure to drain the liquid of before putting them into the dough.
• Preheat oven to 375 degrees.
• In a large mixing bowl, beat the butter on high speed for 2-3 minutes until soft.
• Add the sugars, baking powder, baking soda, and spices and beat again for a minute or two, until thoroughly combined.
• Add eggs one at a time, beating thoroughly after each one.
• Add the vanilla and molasses and give it a quick mix.
• Add as much flour as you can with the mixer and then use a wooden spoon to add the rest.
• Stir in the oats and raisins.
• Put the bowl into the fridge and let chill for at least 15 minutes. Try for 30 minutes.
• Put 1/4 cup of dough on to ungreased cookie sheet -- 9 cookies to a sheet.
• Bake for 15-18 minutes at 375 degrees. Bake just until the edges are set. The center will still be a bit soft. 
• Let cool. Store in air-tight container with a piece of bread (helps keep them soft!)

Steps:

• Preheat the oven to 350 degrees F.
• Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
• Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
• Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.