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Cream ½ c. butter or margarine with ½ c. well-packed brown sugar until fluffy.
Beat in 2 eggs and 2 T. water.
Mix together 1 c. sifted WW flour, ½ tsp. cinnamon, and a pinch of salt. (1 tsp. baking powder is optional.)
Add flour to creamed mixture and mix well.
Add 1 c. rolled oats, ½ c. raisins, and ½ c. broken pecans.
Drop by teaspoonful on ungreased cookie sheet.
Bake at 375 for about 15 minutes, or until lightly browned.
Wheatless: Substitute ½ c. each sifted brown rice flour and oat flour in place of WW flour.