I’m not on the train that pulls into the Pumpkin Spice station even before the season hits.
And pumpkin pie? Not really. I’m good for it once a year as long as it’s covered in whipped cream.
What I DO love about fall treats, though, are these Autumn Harvest Cookies.
They’re crisp on the outside, chewy on the inside and stuffed with apricots, cranberries walnuts and pecans. Soooo good. It’s that kind of cookie that you want to enjoy with a cup of tea or coffee when the weather starts getting crisp. They’re not too sweet, but they ARE totally satisfying. You don’t need to eat 27 of them to feel as if you’d had a treat.
They’re easy to make, easy to bake, but not easy to share. But you’ll share them because your’re that kind of nice person! Here you go.
Autumn Harvest Cookies
Makes 16 – 18
Ingredients
- 7 T butter
- ¼ c. + 2 T brown sugar
- ¼ c. granulated sugar
- 1 egg
- 1 t. vanilla
- ¾ c. flour
- ½ t. baking soda
- ¼ t. salt
- 1 ½ c. oatmeal
- 1 c. combined apricots, dried cranberries, pecans, walnuts
- Optional: ¼ c. chocolate chips, ½ t. cinnamon
Procedure
Preheat oven 350F
- Sift together flour, baking soda, salt and optional cinnamon. Set aside.
- In a large bowl beat together butter and sugars until creamy.
- Add eggs and vanilla, beat well.
- Add flour mixture and mix well.
- Add oats, fruits, and nuts and mix well.
- Drop about 3 T of batter for each cookie on a parchment-lined baking sheet. (One ¼ c. = 4 T, so that might help you judge the amount.)
- Slightly flatten each cookie.
- Bake 9 – 11 minutes. Cool on rack and store tightly covered if there are any left after sampling.
Even though these are called Autumn Harvest Cookies, they’re good any time of the year when you want something good and delicious to go with your cup of coffee or tea.
