Preheat oven to 350 degrees.
Line two large baking sheets with parchment paper.
Whisk flour, baking powder, baking soda, and salt in medium
In second bowl, stir together oats, pecans, dried fruit, and toffee
or chocolate chips.
In standing mixer (with flat beater) beat butter, peanut butter
and sugar at medium speed until no sugar lumps remain, about
Scrape down sides of bowl with rubber spatula; add egg,
molasses and vanilla and beat on medium-low speed until fully
incorporated, about 30 seconds.
Scrape down bowl; with mixer running at low speed, add flour
mixture; mix until just combined, about 30 seconds.
With mixer still running on low, gradually add oat/nut mixture;
mix until just incorporated.
Give dough final stir with rubber spatula to ensure that no flour
pockets remain and ingredients are evenly distributed.
The dough will seem dry, but resist the urge to add more liquid.
Divide dough evenly into 16 portions, each about 1/4 cup, then
roll between palms into balls about 2 inches in diameter; stagger
8 balls on each baking sheet, spacing them about 2 1/2 inches
Using hands, gently press each dough ball to 1 inch thickness.
Bake both baking sheets 12 minutes, rotate them front to back
and top to bottom, then continue to bake until cookies are
medium brown and edges have begun to set but centers are still
soft (IMPORTANT -- cookies will seem underdone and will
appear raw, wet, and shiny in cracks), about 7 minutes longer.
DO NOT OVERBAKE!
Cool cookies on baking sheets on wire rack 3 minutes; using
wide metal spatula, transfer cookies to wire rack and cool to
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