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Ingredients
| salted butter: 1 cup (softened) |
| light brown sugar (packed): 1/2 cup |
| granulated sugar: 1/2 cup |
| eggs: 2 |
| orange extract: 1/2 tsp |
| vanilla extract: 1/2 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| salt: 1/4 tsp |
| baking powder: 1 tsp |
| pumpkin pie spice: 1 tsp |
| rolled oats: 2 1/2 cups |
| walnuts (chopped): 1/2 cup |
| dried sweetened cranberries: 1 cup |
Autumn Harvest Cookies
Credit: AllRecipes
User rating:
"An oatmeal-raisin cookie with a twist."
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Prep Time
15 min -
Cook Time
10 min -
Servings
42 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- 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. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
- Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.