Yield: approximately 2 dozen

1 cup unsalted butter, softened
¾ cup sugar
¾ cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon ground nutmeg
2 cups quick-cooking oats
½ cup chopped pecans
½ cup candied fruit
¼ cup golden raisins
1 cup confectioners’ sugar
2 tablespoons bourbon
 
1. Preheat oven to 375°. Line 2 baking sheets with parchment paper.

2. In a large bowl, combine butter and sugars. Beat at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, beating well.

3. In a large bowl, sift together flour, baking soda, salt, cinnamon, cloves, allspice, and nutmeg. Stir into butter mixture. Add oats, pecans, candied fruit, and raisins, stirring well. Drop by heaping tablespoons on prepared baking sheets.

4. Bake until lightly golden, 10 to 12 minutes. Transfer to wire racks, and let cool completely.

5. In a medium bowl, combine confectioners’ sugar and bourbon, whisking well. Drizzle over cookies.