Autumn Harvest Cookies. Isn't there something about the very name of this cookie that conjures images of everything that embodies fall? Hay bales, indian corn, pumpkins, brightly-colored leaves, apples, squash, candy corn? Well fear not, none of those things are in these cookies, because that would be gross. They do have flavors that scream "Fall! Autumn! Yum!" though, like brown sugar, oats, cranberries and pumpkin pie spices. They are like autumn-ized oatmeal raisin cookies, with a hearty spiciness that goes great with the season. Plus they are easy!
Cream together butter, brown and white sugars.
Beat in the eggs, orange extract and vanilla extract.
In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, chopped walnuts and dried cranberries.
Mix it all up.
Scoop the dough out onto a cookie sheet lined with parchment paper (we swear by Silpats in this house.) I recommend somewhere between a teaspoon and a tablespoon depending on how big you like your cookies.
Bake at 350 for 10 minutes or until edges are golden brown. Allow to cool for as long as you can wait, and enjoy!
Autumn Harvest Cookies
Print Recipe
What you'll need:
Print Recipe
What you'll need:
- 1 cup softened butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1/2 teaspoon orange extract
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 2 1/2 cups rolled oats
- 1/2 cup chopped walnuts (or more if you love them as much as we do)
- 1 cup dried cranberries
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper (or Silpat).
- Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
- In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Drop rounded teaspoon-size scoops of dough onto the prepared cookie sheet.
- Bake in the preheated oven until the edges are golden, around 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely...or until you can't wait any longer.