In a small bowl combine the eggs, raisins and vanilla. Cover and chill for 1 hour.
Preheat oven to 180 degrees C.
In a medium bowl cream together the butter, brown sugar and white sugar. In a separate bowl, combine the flour, salt, cinnamon and bicarb soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next stir in the egg and raisin mixture then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared baking tray.
Bake for 10 to 12 minutes in the preheated oven until the edges are golden. Allow biscuits to cool 5 minutes on the baking tray before removing to a wire rack to cool completely.