Line baking sheets with aluminum foil, shiny side up. Set aside. Adjust rack to centre of oven. Preheat oven to 350 degrees F. Into a small or medium bowl, sift together sifted flour, baking powder, cinnamon, baking soda, nutmeg, cloves, pepper, and salt. Set aside. In small bowl, combine raisins and/or nuts and chocolate chips. Mix well. Set aside.

In medium bowl, combine softened butter and brown sugar. With a large spoon (or hand-held electric mixer), cream well until light and fluffy, 1 to 2 minutes. Beat in egg thoroughly. Stir in about half of sifted dry ingredients (or use a low speed with the mixer). Add water, then stir in remaining dry ingredients. Mix in raisins/nuts and chips until evenly distributed.

Drop very well-rounded teaspoons onto prepared baking sheets, leaving 2 between cookies (these spread during baking; I bake 12 cookies on a 15 1/2 by 10 1/2 sheet). Bake in preheated oven 11 to 13 minutes, or just until edges become a slightly darker gold than the rest of the cookie. Turn the sheet back-to-front about halfway through the baking time. Do not overbake.
Allow to stand on cookie sheet about 1 minute after baking, then remove to cooling rack. Cool completely before eating or storing. Store airtight at room temperature (with wax paper between layers) for up to 3 days; freeze for longer storage.