Butterscotch Oatmeal Cookies

*Found in a Penzey's catalog. Using their spices makes all the difference. YUMMO!

2 sticks butter, softened
1 Cup firmly packed brown sugar
½ Cup granulated sugar
2 large eggs
1 tsp. Double Strength Vanilla
1 ½ Cups all purpose flour
1 tsp. Baking soda
½ tsp. salt
1 tsp. Cinnamon
½ tsp. Ground Allspice
¼ tsp. Ground Cloves
3 Cups uncooked quick oats
6 oz. raisins
1 bag butterscotch chips
1 Cup chopped walnuts or pecans (optional)

Preheat Oven to 350°.
Beat together butter and sugars until creamy.
In a separate bowl, sift together flour, soda, salt and spices.
Add dry ingredients to creamed mixture; mix well.
Stir in oats.
Add raisins, butterscotch and nuts; mix well.
Drop by tablespoon onto greased or parchment lined cookie sheets.
Bake at 350° for 12 minutes or until golden brown.
Cool for one minute on cookie sheet; remove to wire rack.

Serving size: 2 cookies
Calories 310
Calories from fat 140
Total fat 16g
Cholesterol 40mg
Sodium 180mg
Carbohydrate 40g
Dietary fiber 2g