1 cup of butter, softened

1 cup white sugar

1 cup dark brown sugar

2 eggs and 1 egg yolk

1 teaspoon vanilla extract

2 cups of white flour

1/4 cup baking cocoa

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

3 cups Quaker oats

1/3 cup raisins (if just raisin, make this 1 full cup)

1/4 cup shredded coconut (optional)

1/2 cup chocolate chips (optional)

Heat the oven to 375 degrees.

If you are going to use whole cloves, toast them and grind them. I like to toast the oatmeal in butter - if you are going to do that, do that up front.  Both of these are optional - you can use ground cinnamon and untoasted oats.  Also, cloves are optional, but recommended (and you can use ground cloves if you want).

 

Cream together the butter and sugars.  Beat in the eggs, one yolk at a time and stir in the vanilla.

 

If you are going to use fresh cinnamon, grate it.  Combine the flour, baking soda, cocoa, salt, cloves and cinnamon.  Fold into the butter mixture, using a hand blender to blend.

 

Mix in the oats.

 

Optional -- mix in raisins, coconut and chocolate chips.  If you just use raisins, mix in 1 cup.  You can use any kind of chip -- in the pictures, I use butterscotch. 

 

Roll the dough in same sized balls (about the size of walnuts) and place 2 inches apart on a cookie sheet.  Flatten each cookie.

 

Bake for 10-12 minutes.  Allow to cool on the baking sheet for 2 minutes and then move to a cooling rack.

You could also melt the butter if you want the cookies even chewier.

If you want more of a crunchy cookie, only use two eggs and use a lighter brown sugar.  Also use smaller balls and press even flatter.  Cook for 1 additional minute.