Autumn Oatmeal Cookies

1
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

How to Make Autumn Oatmeal Cookies

Step-by-Step

  1. Preheat oven to 350°F. Spray cookie sheets with vegetable cooking spray.
  2. Beat together shortening, butter, or margarine (do not use all light margarine), along with sugars, egg, applesauce or water, and vanilla extract, until creamy.
  3. Mix 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.
  4. Drop 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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