My husband says this is the only cookie he'll eat in the fall!

Directions
In a small saucepan, melt the butter over medium heat, stirring frequently, until it turns amber brown and has a nutty aroma. Remove from heat and let cool to room temperature. In a large bowl, combine the granulated sugar, brown sugar, and brown butter. Mix until well blended.
Add the eggs and vanilla extract to the mixture, beating until smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cardamom, cloves, and ginger.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Be careful not to overmix.
Fold in the toffee bits until evenly distributed.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden. The center may appear slightly undercooked, but it will firm up as it cools.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. If desired, drizzle more caramel on top!

Variations and Tips
For a spicier flavor, consider adding a pinch of allspice or a little more ginger to taste. If you don't have toffee bits, you can chop soft caramel candies into small pieces. For those with a nutty taste, adding chopped pecans or walnuts can give the cookies an extra crunch. You can also experiment with different types of sugar, such as coconut sugar for a stronger flavor. Finally, if you prefer a chewier cookie, reduce the baking time by a minute or two.