Preheat oven to 350F. Line two large cookie sheets with parchment paper or grease two large cookie sheets with butter.
In a large bowl, use a fork or a whisk to cream together the melted butter and the sugar, until they are well combined and the butter is no longer separated from the sugar. This will take a couple of minutes, keep stirring!
14 tablespoons unsalted butter, 1 cup light brown sugar
Add 2 eggs and vanilla extract, and whisk together until fully combined.
2 eggs, 1 teaspoon vanilla extract
Add the flour, baking powder, salt, and cinnamon, and whisk together.
½ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon
Add the oatmeal. Using a fork, mix everything together really well.
3 cups quick oats
Add the craisins and the pecans, and mix them into the cookie dough.
⅔ cup craisins, ⅔ cup chopped pecans
Using a tablespoon measure, place neat mounds of cookie dough about 2 inches apart on your cookie sheet. Gently press down a bit to flatten them just a little.
Bake 10-12 minutes, or until the cookies start to turn golden brown around the edges and are fully cooked. I think that the cookies that were nicely caramelized on the bottom tasted the best.
Remove from oven, and allow to cool for at least 5 minutes before using a spatula to remove them from the cookie sheet. If you try too soon they will crumble and fall apart!
Notes
You can cut down the butter to 1.5 sticks (12 tablespoons)
You can cut down the eggs to 1 egg, if you're short on eggs
You can use raisins or dried cherries instead of craisins, or skip the pecans