2) In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar and caster 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.
3) 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.
4) Using a small ice-cream scoop or a tablespoon, drop 5cm mounds of dough onto the prepared baking trays. 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.