Sift the flour, cinnamon, nutmeg, ginger, cumin, baking soda, salt, cayenne and cloves together in a bowl. Combine 2 tablespoons of the flour mixture and the Rain Forest Crunch in a small bowl; set aside.

Beat the butter, brown sugar and granulated sugar in a large bowl until light and fluffy. Beat in the vanilla and eggs. Add the remaining flour mixture and stir until combined. Stir in the oats, chocolate chips and RainForest Crunch mixture. Drop the dough by teaspoons 2 inches apart on ungreased cookie sheets.

Bake at 375 degrees for 10 to 13 minutes or until golden brown. Cool on a wire rack.

NOTE: RainForest Crunch is a Brazil nut praline candy. If not available, substitute any nut-based praline candy. Should be broken into bit-size pieces.