Ingredients
1 cup butter, softened2 cups packed brown sugar2 large eggs, room temperature2 cups all-purpose flour2 cups quick-cooking oats1 teaspoon baking soda1 teaspoon salt1 teaspoon ground allspice1 teaspoon ground cinnamon1/4 teaspoon ground cloves1 cup raisins1 cup chopped pecans, optional FROSTING:5 cups confectioners’ sugar1/4 cup butter, melted1/3 to 1/2 cup 2% milkWhite sprinkles, optional
Preparation
Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk next 7 ingredients; gradually beat into creamed mixture. Stir in raisins and, if desired, pecans. Divide dough in half. Shape each into a disk; cover. Refrigerate until firm enough to roll, about 1 hour.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-3/4-in. round cookie cutter. Place 2 in. apart on greased baking sheets. Bake until light brown, 7-9 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely.
For frosting, beat confectioners’ sugar, butter and enough milk to reach spreading consistency. Spread over cookies. If desired, top with white sprinkles.
