Instructions

• First plump the raisins. Place in a bowl and cover with hot water. Allow to sit for 10 mins. Drain and blot dry.
• In a bowl, whisk the flour, baking soda, cinnamon and salt together. Set aside. Pulse half of the oatmeal in a food processer. Leave the other half of the oats whole. Set aside.
• Using a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl. Add the extracts and Cane syrup and mix until combined.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in the ground and whole oats, raisins and pecans. The dough will be sticky. Chill the dough for at least 30 minutes in the refrigerator. If chilling for longer, allow to sit at room temperature for 15 minutes before rolling and baking.
• When ready to bake, preheat oven to 350°F. Line two sheet pans with parchment paper.
• Roll 2 Tbsp balls of dough (a cookie scoop works great) and place 2 inches apart on the baking sheets – 12 cookies per pan. Bake for 12-14 minutes until lightly browned on the sides. The centers will look soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.