Spicy Oatmeal Cookies

• 3/4 cup chopped pecans
• 1/2 cup butter
• 1 1/2 cups sugar
• 1/2 cup molasses
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour or white whole wheat pastry flour
  
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 cups uncooked regular oatmeal
• 1 cup raisins
• or 1 cup dried cranberries
  
• and 1/2 cup chocolate chips
  

1. Preheat oven to 375º. Bake pecans in a single layer in a shallow pan 8 to 9 minutes or until toasted and fragrant, stirring halfway through. Let cool completely (about 30 minutes).

2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and molasses, beating well. Add eggs and vanilla; beat well.

3. Stir together flour and next 4 ingredients. Add to butter mixture; beat at low speed until well blended. Stir in oatmeal, raisins, and pecans. (If desired, store dough in an airtight container in refrigerator up to 1 week.)

4. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto parchment paper-lined or lightly greased baking sheets.

5. Bake at 375º for 9 to 10 minutes or until lightly browned. (Bake chilled dough 10 to 11 minutes.) Cool on baking sheets on a wire rack 5 minutes; transfer to wire racks, and cool completely (about 30 minutes).