1 cup butter
1 cup brown sugar
1/2 cup rolled oats
2 1/2 cups light brown sugar
salt
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 cup brown sugar
3/4 cup raisins
1 tablespoon lemon juice
1 tablespoon lemon zest
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter, brown sugar, oats, light brown sugar, salt, vanilla and flour. Beat in the brown sugar, raisins, lemon juice and lemon zest. Stir in pecans. Drop by rounded spoonfuls onto the cookie sheets.
Bake in the preheated oven for 8 to 10 minutes, stirring frequently. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.