Bring butter, shortening, eggs, and sour cream to room temperature.

In medium-sized bowl, sieve or sift the dry ingredients.

Combine the rolled oats, sultana raisins, and pecans in separate bowl.

In bowl of stand mixer fitted with paddle attachment, cream the butter and shortening at medium-high speed until smooth and creamy. With mixer set at low speed, gradually add the sugars then beat on medium speed for approximately 1½ - 2 minutes, stopping to scrape down sides of bowl, if and as necessary. Add eggs, one at a time, beating to incorporate after each addition. Add the sour cream and vanilla and beat just to incorporate. Do not overbeat mixture.

With speed of mixer set to low, gradually add the dry ingredients and beat mixture just until ingredients are combined. Do not overmix. Mix in the rolled oats, raisins, and nuts just until incorporated.

Cover bowl tightly and refrigerate for about 1½ - 2 hours to firm up butter and shortening content in dough.

Position oven rack in center of oven and preheat oven to 350°F. Line baking sheet(s) with parchment paper.

Scoop up dough by rounded tablespoonful and transfer to prepared baking sheet, spacing cookies about 2” apart. Bake for 12-14 minutes (depending on size of cookies), or until cookies have puffed up, have the appearance of the tops starting to look dry, edges set, and the cookies are lightly tanned. Rotate cookie sheet(s) at the halfway point during baking. To maintain a soft texture, do not overbake cookies. Remove cookies from oven and let rest on cookie sheet for 2-3 minutes before transferring to wire rack to cool.