If you like these cookies spicier, increase the ginger, allspice, and cloves.
1 1/2 cups all-purpose 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 or margarine, softened
1 (16-ounce) package dark brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick-cooking oats
1 cup chopped pecans, toasted
1/2 cup raisins (optional)
How to Make It
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 if desired, raisins.
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.
Worst recipe ever. While the dough tastes super good, the cookies spread out so much and totally stuck to the parchment paper. I double checked my measurements and all was perfect. I tried cooking longer amount of time, to no avail. Oven temp is correct too. Dough was thoroughly chilled. Don't why the sugar to flour ratio is so different compared to other oatmeal cookie recipes.