Combine molasses and water in a small bowl.

In a separate bowl, heat and cream the shortening.

Add the egg and sugar to the shortening and beat until light and fluffy.

In another bowl, whisk together the flour, salt, soda, cinnamon, and nutmeg.

Gradually add the dry ingredients to the wet ingredients, mixing well after each addition.

Stir in the oats, raisins, and pecans until evenly distributed.

Drop by teaspoonfuls onto a greased cookie sheet.

Bake in a preheated oven at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.