Preheat the oven to 350°F (175°C).

Toast the pecans: Place them on a baking sheet and toast for about 4–6 minutes, until fragrant. Set aside to cool, then chop coarsely.

Cream the butter and sugars: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy.

Add the wet ingredients: Reduce the speed to low and add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix to combine.

Combine the dry ingredients: In a medium bowl, sift together the flour, baking powder, cinnamon, and salt.

Mix the dough: With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Add the oats, raisins, and chopped pecans, mixing just until combined. Do not overmix.

Prepare the baking sheets: Line them with parchment paper for easy cleanup.

Scoop the dough: Using a small ice cream scoop or about 2 tablespoons of dough per cookie, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake: Bake for 14–16 minutes, or until the cookies are lightly golden brown around the edges.

Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Store: Once cooled, store in an airtight container to keep them fresh.