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