2 1/2 c. (5 sticks) butter, softened
5 c. sugar
1/3 c. dark molasses
4 eggs
1 1/3 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tbsp. cinnamon
1 tbsp. vanilla
4 1/3 c. all-purpose flour
4 3/4 c. old fashioned rolled oats (not instant)
2 c. finely chopped pecans

Preheat oven to 375 degrees. Grease 2 baking sheets. In large bowl cream the butter. Add sugar gradually. Then molasses and beat until light and fluffy. Beat in eggs, one at a time. Shut off mixer and add baking powder and soda, salt, cinnamon and vanilla to the batter. Turn the mixer back on and blend. Add the flour and blend.

Drop by rounded teaspoonfuls onto baking sheets. Bake 5-9 minutes or until the cookies are medium brown and a bit crinkly looking. Allow the cookies to set on the sheets for about 3 minutes, then remove to a wire rack and let cool completely. These freeze very well.