Chopped dates, chocolate chunks, and toffee bits take this classic to a whole new level.
Spiced Oatmeal Cookies
Makes about 35
Ingredients
- 1 cup unsalted butter, softened
- 1½ cups firmly packed light brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 3 cups quick-cooking oats
- 2 cups sweetened dried cranberries
- 1 cup chopped pitted dates
- 1 cup semisweet chocolate chunks
- 1 cup toffee bits
Instructions
- Preheat oven to 350°. Line baking sheets with parchment paper.
- In a large bowl, beat butter and sugars with a mixer at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, stir together flour, baking soda, baking powder, salt, nutmeg, and cinnamon. With a mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Add oats, cranberries, dates, chocolate, and toffee, beating just until combined. Drop dough by heaping 3 tablespoonfuls 1 inch apart on prepared pans.
- Bake until lightly browned, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 3 days.
