Do you like the flavors of fall? Then you’ll LOVE these spiced oatmeal cookies!
Check out what my pals over at Tasty Kitchen had to say about this recipe:
“Soft, chewy, and bursting with fall flavors, these Spiced Oatmeal Cookies are perfect to enjoy all year long!”
I’ll definitely be eating this cookies all year long. I might just have to freeze some of them!
Ingredients
1 cup Land O Lakes Unsalted Butter, Softened
1-½ cup Domino Light Brown Sugar, Firmly Packed
½ cups White Sugar
3 Large Eggland’s Best Eggs
1-½ teaspoon McCormick Vanilla Extract
2-¾ cups Gold Medal All-purpose Flour
1 teaspoon Clabber Girl Baking Soda
½ teaspoons Baking Powder
½ teaspoons Morton Salt
¼ teaspoons Nutmeg
½ teaspoons Cinnamon
3 cups Quaker Quick Cooking Oats
1 cup Dried Ocean Spray Cranberries
1 cup Toll House Semi-Sweet Chocolate Chips
1 cup Heath Toffee Bits
Instructions
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!
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Quick Tip: These cookies taste best when still warm.
Thank you to Tasty Kitchen for this great recipe.
