2 cups all-purpose flour
1 cup unsalted butter, softened
2 teaspoons baking powder
1/2 teaspoon salt
2 cups rolled oats
1 cup raisins
1 cup buttermilk
1 cup buttermilk
1 cup brown sugar
1 cup buttermilk
1 liquid vanilla extract
3 1/2 cups rolled oats
3 1/2 cups all-purpose flour
1 cup pecans
1 cup raisins
1 cup buttermilk
1-1.25 teaspoons vanilla extract
In a small bowl, cream together the flour, butter, baking powder, salt and baking soda. Stir in the buttermilk, buttermilk, brown sugar and buttermilk mixture. Add the oats and raisins; toss to mix, then stir in the vanilla.
Heat an lightly oiled, nonporous large saucepan over medium heat. Stir the pecans and raisins briefly, then drop by heaping spoonfuls onto waxed paper lined baking sheets.
Bake for under 15 minutes in the preheated oven, or until the raisins pop. Cool on baking sheet before serving.