Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cookie

1 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup butter
1 16 oz. package dark brown sugar
2 large eggs
1 teaspoon vanilla
3 cups quick-cooking oats
1 cup pecans
1/2 cup raisins (optional)

Stir together first 7 ingredients.

Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs and vanilla extract, beating until blended. Gradually add flour mixture, beating at low speed until blended.
Stir in oats, chopped pecans and raisins, if desired.
Drop dough by 1/4 cupfuls onto lightly greased baking sheets; lightly press down dough.
Bake, in batches, at 350° for 12 to 14 minutes. (Cookies should not be brown around the edges, and centers will not look quite done.) Cool slightly on baking sheets. Remove to wire racks; cool completely.

Yield: “2 1/2 dozen”

Per Serving (excluding unknown items): 5839 Calories; 284g Fat (42.8% calories from fat); 81g Protein; 772g Carbohydrate; 41g Dietary Fiber; 921mg Cholesterol; 3902mg Sodium. Exchanges: 21 1/2 Grain(Starch); 2 Lean Meat; 54 1/2 Fat; 29 1/2 Other Carbohydrates.

NOTES: From Southern Living