Oven to 350 degrees. line 2 sheet pans with parchment paper or silicone mats. Cream the butter in the bowl of an electric mixer. Add the sugars and beat for 1 minutes. Add the eggs and rum or vanilla and mix again until combined. Scrape the sides of the bowl. Combine the flour, spice, baking powder, baking soda and salt in a mixing bowl. Add the combined dry ingredients to the batter and mix until just blended. Add the oats, toffee bits and chopped dried apple. Mix for 30 seconds or until just combined. Drop mixture by tablespoonfuls onto the lined pans, about 2 inches apart. Wet the palm of one hand with water and lightly flatten the tops of the cookies. Bake 8-10 minutes or until cookies are a light golden brown. Cool for 1 minute then transfer to cooling racks. Store in airtight container for up to 1 week. Frozen, they keep for up to 3 months.
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