1 c. butter
1 c. sugar
1 c. dark brown sugar (packed)
2 eggs
1 tsp. vanilla
1 1/2 c. all-purpose flour
3 c. quick-cooking Quaker oats
2 tsp. cinnamon
2 tsp. ground allspice
2 tsp. ground cloves
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. baking soda

Cream butter, sugar, and brown sugar until light and fluffy. Beat in eggs and vanilla. Stir together flour, cinnamon, allspice, cloves, ginger, salt, and baking soda. Stir flour mixture into butter mixture. Stir in oats.

Let dough sit at room temperature for 2 hours (cover mixture during this 2-hour period). Drop about 1/4 cup dough at a time onto a lightly greased cookie sheet. Flatten cookies slightly with back of a spoon. Bake in 375 degree oven 10 minutes. Do not overbake. Makes about 24 large cookies.