Fall Spice Oatmeal Cookies

I love autumn. The spell of burning leaves. This crispness of the morning air. The amazing colors. And the delicious tastes of cinnamon, clove, nutmeg, and ginger that are so prevalent this time of year. Thus was born my Fall Spice Oatmeal Cookies that I took to work a couple weeks ago (yes, it's taken me a while to get around to blogging this! lol) I used the same base recipe as my Oatmeal Cranberry Cookies, but I added some spices to the dough and added pumpkin spice chips, cinnamon chips, and chopped crystalized ginger. These are warm and spicy and aromatic and absolutely delicious! When my daughter tried the first one of the batch she said that they tasted like fall. If you love fall and fall tastes too, then you really should try this!

1 cup butter
1 cup brown sugar, firmly packed
1/2 cup sugar
2 eggs, at room temperature
1 tsp vanilla extract
1 1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp all spice
1/4 tsp clove
1/4 tsp nutmeg
3 cups oats
12 ounces Pumpkin Spice Chips
6 ounces Cinnamon Chips
1/2 cup chopped crystallized ginger

Combine flour, baking soda, salt, cinnamon, ginger, all spice, clove, and nutmeg in a bowl and whisk together. Crystallized ginger is pretty potent, so chop it into pretty small pieces. 

Beat together butter and sugars until creamy.

Add eggs and vanilla extract, and blend until combined.

Add flour mixture, and blend until incorporated. 

Mix in the oatmeal, pumpkin spice chips, cinnamon chips and crystallized ginger.

Heap by rounded teaspoon full, or medium cookie scoop if you have one, onto parchment lined cookie baking sheet.

Bake cookies at 350 degrees Fahrenheit for 9-12 minutes until cookies begin to turn golden brown. Cookies will continue to cook and set after being removed from the oven, so do not overcook. Allow cookies to rest on the pan for 3-5 minutes, and then remove to a wire rack to completely cool.