(Original recipe adapted from food network)
Preheat the oven to 350 degrees F.
Place the pecans on a sheet pan and bake for 5-7 minutes, until crisp. Set aside to cool. Chop very coarsely. (prior to baking, you can brush with maple syrup for a sweeter nut)
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, coconut sugar, and honey/maple 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 oat flour, baking soda, cream of tartar, 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.
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 (it takes me more like 17-19mins, test out your oven, altitude, etc). Transfer the cookies to a baking rack and cool completely.