Autumn Oatmeal Cookies

Sharon Colyer


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.

★★★★★ 3 votes
Makes about 24
45 Min
45 Min


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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
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
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

How to Make Autumn Oatmeal Cookies


  • 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.

Printable Recipe Card

About Autumn Oatmeal Cookies

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

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