Preheat the oven to 350 degrees. If you'd like to add pecans, spread them out on a baking sheet and bake for 5 minutes. Remove from oven, cool, then coarsely chop.

In a small mixing bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.

In the bowl of an electric mixer, beat butter and sugar on medium high speed until light and fluffy, scraping the bowl down as needed.

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

With the mixer on low speed, slowly add flour mixture to egg mixture. Beat until well combined.

Add the oats, drained raisins, and pecans (if desired) and stir to combine.

Drop about 2 inch rounds of dough onto sheet pans lined with parchment paper. Flatten slightly with the palm of your hand. These don't spread too much so you'll only need an inch and a half or so between cookies. Bake for 12-15 minutes or until golden and set on the outside and still a little gooey on the inside. Remove from oven and allow cookies to set up on the baking sheet for 5-10 minutes. Then remove to a cooling rack to cool completely.