Pre heat oven to 350°F

Line baking sheets with parchment paper or nonstick baking mats

Beat together butter and both sugars. Beat in eggs, water, and vanilla.

Combine flour, cinnamon, salt, baking powder and baking soda in a bowl. Fluff together with a fork.

Stir dry ingredients into the creamed mixture, then oatmeal and pecans.

Scoop out a rounded tablespoon of dough for each cookie, spacing about 3 inches apart. Use a dampened spoon to flatten each cookie to about 2 inches in diameter.

Bake 12 minutes or until golden. Cool for a few minutes before carefully removing from parchment paper to a rack. Cool completely. Store in an airtight container.

Variation: for chocolate chip oatmeal cookies, add 2 cups chopped dark chocolate or chocolate chips.

Variation #2: Add 1 cup golden raisins, or toss in a handful of dried cranberries.