Cream together the softened butter with the granulated and brown sugars until light and fluffy, the color like “cream”.
Add the eggs and vanilla and stir until smooth.
Mix the flour, baking soda, baking powder and salt together and add gradually to the creamed butter mixture, stirring well after each addition.
Mix in the oats gradually, stirring well until completely mixed (make sure you get the dough at the bottom of the bowl completely mixed in).
Fold in the baking raisins and chopped pecans.
Line baking sheets with parchment paper (I have nonstick baking sheets but since I will be reusing the baking sheets I don’t want to have to clean them after each batch of cookies so this is why I line them).
Drop the dough onto the parchment using a cookie scoop, or you don’t have that, rounded tablespoonfuls will be fine. These don’t spread excessively so a couple inches apart will work.
Bake for 12 minutes until golden (they may still appear just a tad puffy but those will settle when cooling).
Cool on the pan for about 5 minutes then slide the parchment onto a wire cooling rack until they are completely cooled, then store in a cookie jar or other airtight container.