~ Sally's Cookie Addiction, written by Sally McKenney
1 1/2 c. flour
1 t. baking soda
1 1/2 t. pumpkin pie spice
1 t. cinnamon
1 t. salt
1 c. unsalted butter, room temperature
1 c. packed brown sugar
1/4 c. sugar
2 eggs, room temperature
1 T. unsulphured or dark molasses (optional)
2 t. vanilla
3 c. rolled oats
1 c. dark chocolate chips
3/4 c. shredded sweetened coconut
3/4 c. dried cranberries
1/2 c. pepitas
Stir the flour, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl, then set aside.
In a large bowl, beat butter on medium-high until smooth. Add both sugars and beat until creamed. Add eggs, molasses, and vanilla. Beat on high speed until combined, scraping down the sides of the bowl as needed.
Add flour mixture to butter mixture and mix on low until combined. With mixer running, beat in oats. Once combined, stir in chocolate chips, coconut, cranberries, and pepitas. Cover and chill for at least 45 minutes. If chilled for over three hours, allow to sit at room temperature for 30 minutes before using.
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. Scoop two tablespoons of dough at a time and place two inches apart on baking sheet. Bake 13-14 minutes or until lightly browned on the sides. Remove from oven and cool on baking sheet for five minutes before transferring to wire rack.
Makes about four dozen.
Notes: We always use molasses when we make these. Pumpkin pie spice is made from common ingredients, so you can stir up a homemade batch if you don't have a pre-made mix on hand.
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