Raisin Pecan Oatmeal Cookies

For a recent Cookbook Club dinner, 26 June 2023, I made these cookies. This recipe is from the Barefoot Contessa Back to Basics cookbook.
 

 
Makes 30 to 35 cookies
 
Ingredients
 
1-1/2 c. pecans
1/2 lb. (2 sticks) unsalted butter, room temperature
1 c. dark brown sugar, lightly packed
1 c. granulated sugar
2 extra-large eggs, room temperature
2 t. vanilla extract
1-1/2 c. all-purpose flour
1 t. baking powder
1 t. ground cinnamon
1 t. kosher salt
3 c. old-fashioned oatmeal
1.5 c. raisins
 
Directions
 
Preheat the oven to 350 degrees.
 
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.
 
 
My notes: 
 
I broke u p the pecans into pieces before placing them in the oven. Baked for about 8-10 minutes.
 
I only had a hand electric mixer. I used a wooden spoon to mix in the oats, raisins, and pecans.
 
I made each cookie smaller than the 2-inch mounds and ended up with 58 cookies.
 
Baked for about 17-18 minutes. They came out crunchy. Between 12-15 minutes, the middle was too doughy.

Excellent cookies!