Preheat oven to 350 degrees/F. Line cooke sheet pans with parchment paper or wax paper will work fine (I used wax paper for this recipe), set aside.
In a large mixing bowl, sift together all-purpose flour, baking soda, McCormick Pumpkin Pie Spice and salt; set aside. In a separate mixing bowl, add unsalted butter and sugars. Using a mixer, mix them for no more than 3-minutes. Add each egg one at a time; mix well. Mix in vanilla extract. Add flour mixture to wet ingredients; beat on low speed for 5-minutes. Add oats and other add-ins. Using a mixing spatula, continue to fold in all ingredients until well combined together. Do not over mix dough.
Using a cookie scooper; scoop a small amount of cookie dough and place on prepared cookie sheet. Note: If you don’t have a cooke scooper, take a tablespoon size of cookie dough and roll in your hand to make a small rounded ball. Place dough 2-inches apart.
Bake for 10-12 minutes. Cookies and edges will have a brown color but soft on the inside. Take out to cool for no more than 10-minutes. Can finish cooling on a baking rack. Once completely cooled, place on plate (keep covered) or airtight sealed container. Stays chewy fresh for up to 4-days.