Autumn Oatmeal Cookies

Sharon Colyer

By
@Cmom02

This recipe started originally from the oatmeal box recipe. I have tweaked it to a point, that it is a more up-to-date version. And, it's add-ins are very suitable for fall.

Rating:
★★★★★ 3 votes
Comments:
Serves:
Makes about 24
Prep:
45 Min
Cook:
45 Min
Method:
Bake

Ingredients

vegetable cooking spray
3/4 c
vegetable shortening, butter or margarine, softened (i used 1/2 cup unsalted butter and 1/4 cup light margarine.)
3/4 c
brown sugar, firmly packed
1/2 c
granulated sugar
1 large
egg
1/4 c
applesauce, unsweetened or water
1 tsp
vanilla extract
1 c
all-purpose flour or unbleached all-purpose flour
3 c
oatmeal, uncooked
1 tsp
salt
1/2 tsp
baking soda
1 tsp
cinnamon (optional)
1/3 c
dried cranberries, chopped
1/4 c
walnuts or pecans, chopped
1/4 c
pumpkin seeds or sunflower seeds, already unshelled

Step-By-Step

1Preheat oven to 350°F. Spray cookie sheets with vegetable cooking spray.
2Beat together shortening, butter, or margarine (do not use all light margarine), along with sugars, egg, applesauce or water, and vanilla extract, until creamy.
3Mix together flour, salt, and baking soda. Make sure that it is well mixed. Add oatmeal to this dry mixture; mix well. Add dry mixture to wet mixture, about 2 cups at a time. Alternate with adding dried cranberries, nuts & seeds. Stir well, after each addition.
4Drop by rounded teaspoonfuls onto greased cookie sheets. Bake 12 to 15 minutes. Remove cookies from pans & place on cooling racks.

About this Recipe

Course/Dish: Other Breakfast, Cookies
Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: For Kids, Healthy