1 cup (250 mL) softened butter
1 cup (250 mL) sugar
1 cup (250 mL) packed brown sugar
1 tsp (5 mL) vanilla extract
1½ cups (375 mL) all-purpose flour
2 tsp (10 mL) ground cinnamon
2 tsp (10 mL) ground allspice
2 tsp (10 mL) ground cloves
½ tsp (2 mL) salt
½ tsp (2 mL) baking soda
3 cups (750 mL) quick-cooking oats
Preheat oven to 375ºF (190ºC)
Cream sugars and butter until fluffy, mix in eggs and vanilla.
In a medium bowl, mix all dry ingredients together. In 2-3 additions mix dry ingredients into butter mixture.
Stir in oats.
Let dough stand at room temperature for 2 hours.
Drop dough by scoopfuls onto parchment lined baking sheets.
Flatten cookies slightly and bake for 10 minutes.
Do not overbake.
Take cookies from the oven when edges are just beginning to brown.
Let cookies cool a minute or two on cookie sheets.
before removing to cool completely on racks.
Makes about 48 cookies