1 1/2 c. sifted flour
2 tsp. allspice
1/2 tsp. finely ground black pepper
2 tsp. cinnamon
1 1/2 tsp. cloves
1 1/2 tsp. ginger
1/2 tsp. salt
1/2 tsp. baking soda
8 oz. unsalted butter
1 tsp. vanilla
1 c. granulated sugar
1 c. light brown sugar, firmly packed
2 eggs
3 c. quick cooking rolled oats

Sift flour with spices, salt, and baking soda and set aside. In large bowl of electric mixer, cream butter. Add both sugars and vanilla and beat well. Add eggs and beat. On low speed, beat in sifted flour and other dry ingredients. Stir in oats with a spoon.

Line 2 cookie sheets with aluminum foil, shiny side down. Measure out 1/4 cup of batter for each cookie and place 10 cookies on each sheet. Let stand 2 hours before baking.

Bake at 375 degrees for 12-15 minutes on racks on the 2nd and 3rd rungs in the oven. Reverse sheets once during baking. Cool on rack before removing them from baking sheet.

I do not recommend Teflon cookie sheets, as cookies tend to burn on bottom.