1 cup (2 sticks) unsalted butter, softened
3/4 cup light brown sugar, loosely packed
1/2 cup granulated sugar
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
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!