Ingredients

The following ingredients have 12 Servings
  • 1 cup (224g) unsalted butter, room temperature
  • 3/4 cup (108g) loosely packed light brown sugar
  • 1/2 cup (104g) sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups (260g) all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (88g) uncooked quick cook oats
  • 3 tbsp chopped pecans
  • 2 tbsp toffee bits
  • 1/4 cup (38g) raisins
  • 1/4 cup (38g) dried cranberries
  • 1/2 cup (86g) semi sweet chocolate chips
  • 1/2 cup (86g) white chocolate chips
  • 1/2 cup (86g) butterscotch chips

Instruction

  • Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or a silicone baking mat. 2
  • . Cream the butter and sugars together until light and fluffy, about 3-4 minutes.
  • . Add the egg and vanilla extract and mix until well combined.
  • . In a separate bowl, combine the flour, baking soda, baking powder and salt. Add the dry ingredients to the butter mixture and mix until well combined.
  • . Stir in the oats, then add your mix-ins and stir until evenly distributed.
  • . Refrigerate the cookie dough for at least 5 hours and up to 3 days.
  • . Make balls of cookie dough about 2 tablespoons in size.
  • . Place the balls of cookie dough onto the lined cookie sheet and bake for 10-12 minutes. Cookies will spread a bit and may look a little undercooked when you remove them, but they’ll continue to cook and firm as they cool. 9.
  • Remove the cookies from the oven and allow to cool on the cookie sheet for 3-5 minutes, then remove to a cooling rack to finish cooling. 10
  • Once cooled, store cookies in an air tight container for 3-5 days.