autumn oatmeal cookies
(3 ratings)
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 ratings)
yield
serving(s)
prep time
45 Min
cook time
45 Min
method
Bake
Ingredients For autumn oatmeal cookies
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vegetable cooking spray
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3/4 cvegetable shortening, butter or margarine, softened (i used 1/2 cup unsalted butter and 1/4 cup light margarine.)
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3/4 cbrown sugar, firmly packed
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1/2 cgranulated sugar
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1 lgegg
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1/4 capplesauce, unsweetened or water
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1 tspvanilla extract
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1 call-purpose flour or unbleached all-purpose flour
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3 coatmeal, uncooked
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1 tspsalt
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1/2 tspbaking soda
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1 tspcinnamon (optional)
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1/3 cdried cranberries, chopped
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1/4 cwalnuts or pecans, chopped
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1/4 cpumpkin seeds or sunflower seeds, already unshelled
How To Make autumn oatmeal cookies
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1Preheat oven to 350°F. Spray cookie sheets with vegetable cooking spray.
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2Beat together shortening, butter, or margarine (do not use all light margarine), along with sugars, egg, applesauce or water, and vanilla extract, until creamy.
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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.
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4Drop by rounded teaspoonfuls onto greased cookie sheets. Bake 12 to 15 minutes. Remove cookies from pans & place on cooling racks.
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Categories & Tags for Autumn Oatmeal Cookies:
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