Although oatmeal raisin cookies are perhaps one of my very favorites, they have always remained the forgotten step child of my baking repertoire. Let’s face it, most recipes either lack flavor, or are too crisp or dry or cakey. So, for a long time, I simply regarded them as something I would just not make myself. These cookies, however, (inspired by another Ina recipe) have a really nice round flavor. They are crisp on the outside, chewy on the inside, and with cinnamon, nutmeg, and a pinch of allspice counterbalancing the raisins and dark brown sugar, these cookies are nutty, spicy and sweet. I myself, being allergic to pecans, usually omit them, and substitute almonds, or leave the nuts out entirely. But the toasted nuttiness of the pecans add a lovely, distinctive warmth that really cannot be denied or duplicated. Who out there wouldn’t love coming home to a big plate full of these cookies?