2 cups Billington's Light Brown Muscovado Sugar

3 large organic brown eggs, beaten

2 tablespoons unsalted organic butter, melted

2 teaspoons Madagascar vanilla

1/2 cup organic whole wheat flour

2 teaspoons cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1 teaspoon allspice

2 cups organic rolled oats, toasted*

2 cups pecan pieces, toasted*

2 cups unsweetened shredded coconut*

2 cups organic Thompson raisins (or 1 cup Thompsons, 1/2 cup each Organic Golden and Flame raisins)

Unsalted organic butter to grease cookie sheets

* When measuring these, don't level off the top of each cupful but leave it full and rounded!

Cream first 4 ingredients by hand in a large mixing bowl and set aside.  Mix the oats and nuts together and place on a cookie sheet.  Put these in the oven to toast for 10 -15 minutes.  Remove and let cool.

In the meantime, mix the flour with the spices and add to the egg/sugar mixture in the large bowl.  Combine all the remaining dry ingredients and add to the wet mix.  Use a rubber spatula to fold the dry into the wet, then let the batter sit awhile to meld.  Butter two cookie sheets.  Using tablespoons, drop batter onto the sheets with 3/4" between clusters.  (The batter is not real cohesive, so just pile the scoop in place and as it bakes, it will solidify.)

Bake 10 -12 minutes in a 375 degree oven, until clusters are toasty.  Remove from oven, let sit several minutes before removing to a cooling rack.  Store in an airtight container or wrap and hide in the freezer.

Makes about 40 - 48 clusters which don't last long!