Description
Soft, chewy, and bursting with fall flavors, these Spiced Oatmeal Cookies are perfect to enjoy all year long!
Ingredients
- 1 cup Unsalted Butter, Softened
- 1-½ cup Light Brown Sugar, Firmly Packed
- ½ cups White Sugar
- 3 Large Eggs
- 1-½ teaspoon Vanilla Extract
- 2-¾ cups All-purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Baking Powder
- ½ teaspoons Salt
- ¼ teaspoons Nutmeg
- ½ teaspoons Cinnamon
- 3 cups Quick Cooking Oats
- 1 cup Dried Cranberries
- 1 cup Semi-Sweet Chocolate Chips
- 1 cup Toffee Bits
Preparation
Preheat oven to 350ºF. Line two large baking pans with parchment paper. Set aside.
In a large bowl, beat butter, brown sugar, and white sugar until smooth and creamy, about 3–4 minutes.
Add eggs, one at a time, and beat until well-blended. Add vanilla and blend until smooth. Set aside.
In a medium bowl, combine flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Slowly add flour mixture to sugar mixture, beating until combined. Fold in oats, dried cranberries, chocolate chips, and toffee bits.
Drop dough by 2 tablespoonfuls about 1 inch apart on prepared pans. Bake for 12–14 minutes, or until lightly browned.
Let cool on pans for 5 minutes. Then, move to a wire rack to cool completely. Enjoy!
