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


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


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 Autumn Oatmeal Cookies

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