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Weekday Oatmeal and Everything Cookies

  • Author: Joy the Baker
  • Prep Time: 20
  • Cook Time: 12
  • Total Time: 32 minutes
  • Yield: 24 1x


  • 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


  1. 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.
  2. Add egg and beat until thoroughly combined.. Add the vanilla extract and beat until blended.
  3. In a small bowl whisk together flour baking soda, spices, and salt.
  4. Add the flour mixture to the butter and egg mixture slowly beating on low speed until just incorporated.
  5. Stir in the oats, cranberries, pecans, pipits, and chocolate chips.
  6. Place racks in the middle and upper third of the oven. Preheat oven to 350 degrees F.
  7. 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.