Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 2/3 cup light or dark brown sugar, lightly packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/2 teaspoon sea salt
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, chopped
- 1/2 cup roasted and salted pepitas
- 1 cup semi-sweet chocolate chips
Instructions
- In a large bowl, combine softened butter and brown sugar. Beat together using an electric hand beater until slightly more pale and fluffy. This will take about 3 to 5 minutes.
- Add egg and beat until thoroughly combined.. Add the vanilla extract and beat until blended.
- In a small bowl whisk together flour baking soda, spices, and salt.
- Add the flour mixture to the butter and egg mixture slowly beating on low speed until just incorporated.
- Stir in the oats, cranberries, pecans, pipits, and chocolate chips.
- Place racks in the middle and upper third of the oven. Preheat oven to 350 degrees F.
- Bake for 10 to 13 minutes or until they’ve reached your desired doneness. I like mine a little underdone and cook them for 10 to 11 minutes. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Or you could just eat them warm. That’s probably the best idea. Store in an airtight container at room temperature for up to 6 days, if they last that long.
