These Spiced Oatmeal Cookies are packed with hearty oats, warm spices, dried cranberries, chocolate chips, and toffee bits. Soft, chewy, and bursting with fall flavors, these cookies are perfect to enjoy all year long!
It’s been foreverrrr since I’ve shared some cookies with you!
We can still be friends, right?
Truth be told, I adore cookies, I mean who doesn’t, right? But, I just forget about them sometimes! Plus, cookies are one of the hardest foods for me to photograph (along with sandwiches and wraps). So, I have lots of cookie ideas floating around, but I just get not-so-excited when I think about taking pictures of them.
But, these Spiced Oatmeal Cookies were just too good to pass up!
If you remember from earlier last year when I shared these Chocolate Chunk Oatmeal Cookies, you may remember that oatmeal cookies and I didn’t always use to be friends. In fact, I’m still pretty picky when it comes to this type of cookie.
And I blame that on raisins. See, I love raisins when I can eat them by the handful. But, throw them in a cookie, bread, cake, or muffin, and it’s a big turn-off for me. I just don’t like them! And most people put raisins in their oatmeal cookies, which is why I never usually eat them.
But, since I’m a food blogger, I call the shots, which means that you will find no raisins in these Spiced Oatmeal Cookies! And I can’t take credit for the recipe. It came from the Fall Baking issue of Taste of South magazine. The recipe immediately caught my eye, and I made these cookies as soon as I bought the magazine (which was back in August).
These Spiced Oatmeal Cookies are packed with hearty oats, warm spices, dried cranberries, chocolate chips, and toffee bits. Soft, chewy, and bursting with fall flavors, these cookies are perfect to enjoy all year long!
If you like oatmeal cookies, then I guarantee you’ll fall in love with this spiced version. Cinnamon and nutmeg give this treat a punch of cozy spices, while the dried cranberries, chocolate chips, and toffee give them a nice texture and sweet flavor.
These Spiced Oatmeal Cookies bake up soft and chewy on the inside, while remaining crisp on the outside. And that’s my definition of a perfect cookie!
One bite and you’ll embrace the warm, fall flavors that are hidden in each cookie. Pair this treat with a glass of milk or hot cup of coffee, and you’ve got the most delicious dessert or snack satisfy your sweet tooth!
Looking for more cookie recipes? I’ve got you covered!
P.S. Check out my very first E-CookBook, 30+ Twenty Minute Meals: From Breakfast to Desserts and Everything in Between, designed with you in mind!
Yields About 36 cookies
These Spiced Oatmeal Cookies are packed with hearty oats, warm spices, dried cranberries, chocolate chips, and toffee bits. Soft, chewy, and bursting with fall flavors, these cookies are perfect to enjoy all year long!
15 minPrep Time
12 minCook Time
27 minTotal Time
Save RecipeIngredients
- 1 cup unsalted butter, softened
- 1 1/2 cups light brown sugar, firmly packed
- 1/2 cup white sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 3 cups quick-cooking oats
- 1 cup dried cranberries
- 1 cup semi-sweet chocolate chips
- 1 cup toffee bits
Instructions
- Preheat oven to 350F. 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 in 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!
Notes
Lightly adapted from Taste of South Magazine - Fall Baking edition
Mir says 
Gayle says