La Madeleine Oatmeal Raisin Cookies

3/4 cup raisins
1/3 cup water (for raisins)
1 1/2 sticks unsalted butter, softened
1 1/2 cups brown sugar
1/2 cup granulated sugar
1 pinch salt
1 egg
2 teaspoons baking soda
3/4 cup unbleached flour
3 1/2 cups rolled oats
3/4 cup pecan pieces

Soak the raisins in the water (preferably overnight).

In a stainless steel mixing bowl, using the "paddle" attachment, mix the butter, brown sugar, granulated sugar and salt at slow speed. Scrape the bowl occasionally; mix until well combines (approximately 5 minutes.) Add the egg and continue mixing.

Mix the baking soda and the flour with the rolled oats. Add the flour mixture, soaked raisins, and pecans. Mix for approximately 2 minutes, until combined. Do not overmix.

Refrigerate the dough for approximately 3 hours.

Using an ice cream scoup, place the approximately 3-ounce size cookie dough balls on a cookie sheet lined with parchment paper. Lightly press the cookie dough with with a fork dipped in water to the desired size.

Bake in a preheated oven 325 degrees for approximately 20 minutes.

Yields: 16 very large cookies