autumn oatmeal cookies

★★★★★ 3
a recipe by
Sharon Colyer
Louisville, KY

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
serves Makes about 24
prep time 45 Min
cook time 45 Min
method Bake

Ingredients For autumn oatmeal cookies

  • 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 lg
    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

  • 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.
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