-
1
Position the racks in the top and lower third of the oven and preheat to 350 degrees F.
-
2
In a large bowl, whisk together the flour, baking soda, salt, allspice, cinnamon, and mace.
-
3
In another large bowl, combine the butter and sugar and, with a hand-held electric mixer, mix on low speed until just incorporated.
-
4
Raise the speed to high and mix until light and fluffy.
-
5
(Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
-
6
Add the brown sugar and mix until incorporated.
-
7
Add the eggs to the butter mixture, one at time, waiting for the first one to be fully incorporated before adding the last.
-
8
Mix in the vanilla.
-
9
Reduce the mixer's speed to low.
-
10
Add the flour mixture, little by little, until a smooth dough is formed (scrape the bowl down occasionally).
-
11
Turn off the machine, stir in the oats, raisins, and pecans with a rubber spatula.
-
12
Line 2 baking sheets with parchment paper.
-
13
Using a spoon, drop heaping tablespoons of the dough onto the sheets, spaced about 2 inches apart.
-
14
Bake the cookies in batches, turning the pans once, until golden brown, but still soft and spongy, about 15 minutes per batch.
-
15
Let the cookies cool slightly on the baking sheets, and then transfer to racks to cool completely.
-
16
Store in a sealed container.
