Giant Oatmeal Spice Cookies

• 1 1/2 cups sifted flour
• 2 teaspoons cinnamon
• 2 teaspoons allspice
• 1 1/2 teaspoons cloves
• 1 1/2 teaspoons ginger
• 18 teaspoon salt
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon baking soda
• 8 ounces unsalted butter
• 1 teaspoon vanilla
• 1 cup granulated sugar
• 1 cup light brown sugar, firmly packed
• 2 eggs
• 3 cups quick-cooking rolled oats

1. Sift flour with spices, salt and baking soda.
2. Set aside.
3. In large bowl of electric mixer, cream butter.
4. Add vanilla and both sugars, and beat well.
5. Add eggs and beat to mix.
6. On low speed, beat in sifted dry ingredients.
7. Stir in oats with spoon.
8. Line two cookie sheets with aluminum foil, shiny side down.
9. Measure out 1/4 cup of batter for each cookie and place 10 cookies on each sheet.
10. Let stand 2 hours before baking.
11. Bake at 375 degrees for 12 to 15 minutes on racks that have been placed on the second and third rungs in the oven.
12. Reverse sheets once during baking.
13. The cookies should still be quite soft when they are done.
14. Cool on rack before removing from sheet.

flour, cinnamon, allspice, cloves, ginger, salt, ground black pepper, baking soda, butter, vanilla, sugar, light brown sugar, eggs, quickcooking

Taken from cooking.nytimes.com/recipes/6414 (may not work)