Use your electric mixer to beat together the butter and both sugars for a couple of minutes until fluffy.  Add in the eggs one at a time, beating well after each addition and scraping down the sides as needed.  Beat in the molasses and vanilla.

In a separate bowl combine the dry ingredients – flour, baking soda, cinnamon, nutmeg and salt – and then add this into the mix on low until it’s all well combined.

Stir in the oats, raisins and pecans if using, then beat on low speed to make sure all is well mixed – the dough will be very thick and soft.  Use a scoop to measure spoonfuls onto a large plate or pan that will fit into the fridge, and then chill the cookie balls for about a half hour before baking.

Preheat the oven to 350 and line a couple of baking sheets with parchment.  Bake for 12-14 minutes until lightly browned (this is hard to see, it’s a dark cookie), and the centers are set but likely still very soft.  Allow the cookies to rest on the baking sheet for a few minutes before transferring them to a rack to cool completely.