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Preheat oven to 375 degrees. Bake pecans in a single layer in a shallow pan, 8 to 9 minutes or until toasted and fragrant, stirring halfway through. Let cook completely, about 30 minutes.
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Beat butter at medium speed with an electric mixer until creamy, gradually add sugar and molasses, beating well. Add eggs and vanilla; beat well. Stir together flour and next 4 ingredients. Add to butter mixture; beat at low speed until well blended. Stir in oatmeal, raisins and pecans. (If desired, store dough in an airtight container in refrigerator up to 1 week.)
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