Preheat the oven to 350 degrees F and prepare baking sheets with parchment paper, set aside.
Make the dough
Using an electric mixer cream the butter and brown sugar on medium speed until it becomes light and fluffy.
Add in the eggs and vanilla and beat until well combined.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, salt and oats.
Add flour mixture to the sugar and butter and mix until fully combined.
Stir in the raisins, chopped pecans and chocolate chips.
Chill
Cover bowl and refrigerate dough for 30 minutes.
Scoop and bake
Using a cookie scoop drop cookies on the prepared pan and bake for 10-12 minutes until golden brown.
Cool on a wire rack for 5 minutes.
Devour,
Notes
Storing Cowboy CookiesStore in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!Substitutions/AdditionsIf you don’t love nuts in your cookies, you can definitely swap out M&M’s for a sweeter cookie. You can even add holiday-colored candies for a fun holiday treat!A little coconut added to the batter makes a great addition!Freezing instructionsYou can freeze the cookie dough, OR the finished cookies. These cookies freeze well. Make sure the cookies are cooled completely before you store them in an airtight container. They can be frozen for up to 6 months.