INGREDIENTS
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup light brown sugar, loosely packed
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup quick-cooking oats
- 3 tablespoons pecans, chopped
- 2 tablespoons toffee bits
- 1/4 cup dried cranberries
- 1/4 cup raisins
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup white chocolate chips
- 1/3 cup butterscotch chips
- 1/3 cup peanut butter chips
PREPARATION
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat together the butter and sugars with an electric mixer until light and fluffy, 3-4 minutes. Add egg and vanilla and mix until thoroughly combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add to butter mixture and mix until combined.
- Using a wooden spoon, stir in oats, followed by pecans, toffee bits, cranberries, raisins, and all chips. Refrigerate dough for at least 30 minutes and up to overnight.
- Drop dough in rounded tablespoons onto prepared baking sheet and bake 10-12 minutes.
- Cookies will look a little soft but will set as they cool. Allow to cool on baking sheet for 5 minutes, then remove to a wire rack to finish cooling. Enjoy!