1 c. flour
3/4 tsp. baking soda
1/2 tsp. fine salt
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/8 tsp. ground mace
3/4 c. unsalted butter, at room temperature
1/2 c. sugar
3/4 c. packed light brown sugar
2 large eggs, at room temperature
2 3/4 c. rolled oats
3/4 c. raisins
3/4 c. chopped pecans

Position the racks in the top and lower third of the oven and preheat to 350°F.

In a large bowl, whisk together the flour, baking soda, salt, allspice, cinnamon and mace. In another large bowl, combine the butter and sugar and with a hand held electric mixer, mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy. (Occasionally turn the mixer off, and scrape the side of the bowl down with a rubber spatula.) Add the brown sugar and mix until incorporated.

Add the eggs to the butter mixture, one at a time, waiting for the first one to be fully incorporated before adding the last. Mix in the vanilla. Reduce the mixer's speed to low. Add the flour mixture, little by little, until a smooth dough is formed (scrape the bowl down occasionally). Turn off the machine, stir in the oats, raisins and pecans with a rubber spatula. Line 2 baking sheets with parchment paper. Using a spoon, drop heaping tablespoons of the dough onto the sheets, spaced about 2 inches apart.

Bake the cookies in batches, turning the pans once, until golden brown, but still soft and spongy, about 15 minutes per batch. Let the cookies cool slightly on the baking sheets, and then transfer to racks to cool completely. Store in a sealed container.

Makes about 20 cookies.