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2 sticks unsalted butter, softened but still firm
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 tsp. vanilla
2 1/4 cups rolled oats (not quick)
1 1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ground cloves
1 cup raisins OR 1 1/2 cups chopped dates
Heat oven to 350. Line cookies sheet with parchment.
Beat butter and sugar with a wooden spoon until pale yellow and very light. (this gives more body, texture -- don't use electric mixer). Add eggs and vanilla and beat until fluffy. Add oats and mix to combine.
In a separate bowl, whisk together remaining ingredients except raisins and fold them into the oatmeal mixture using a large rubber spatula or wooden spoon. Stir in raisins.
Place dough in heaping tablespoons on sheets and bake about 15 minutes, or until edges are brown. Rotate pan halfway through baking time for even browning.
The cookies will still feel slightly undercooked and soft when removed from the oven. Slip parchment off of baking sheet and place on a cooling rack. Repeat with a new sheet of parchment until all dough baked.
Do not over bake!