Name: Autumn Harvest Oatmeal Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 65 min
Ingredients: 1-1/4 cups rolled oats; 1/2 cup whole wheat pastry flour; 1/4 cup light brown sugar (packed); 1 tsp. baking soda; 1 tsp. ground cinnamon; 1/2 tsp. ground cardamom; 1/2 tsp. ground ginger; 1/2 tsp. kosher salt; 1/4 cup honey; 3 Tbsp. coconut oil (melted); 2 tsp. orange zest; 1 tsp. vanilla extract; 1 egg (room temperature); 1/4 cup raisins; 1/4 cup dried cranberries; 1/4 cup chopped walnuts; 2 Tbsp. pumpkin seeds; 1 Tbsp. finely chopped crystallized ginger

Featuring warm, comforting spices like cardamom, cinnamon, and ginger, these fall-inspired oatmeal cookies are the perfect accompaniment to a cup of coffee or tea on a chilly afternoon. Though not overly sweet, adding a small amount of brown sugar to the dough produces a moist and chewy cookie rather than a dry or crispy one. The addition of nourishing walnuts, pumpkin seeds, raisins and cranberries makes these cookies work as an on-the-go breakfast, too.

Homemade Oatmeal Cookies with Cranberries, Raisins and Walnuts

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Autumn Harvest Oatmeal Cookies

Prep Time 20 minutes

Cook Time 15 minutes

Chill Time 30 minutes

Total Time 1 hour 5 minutes

Servings 12

Calories 179 kcal

Author Rebecca Frey

Ingredients

1-1/4 cups rolled oats
1/2 cup whole wheat pastry flour
1/4 cup light brown sugar packed
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1/2 tsp. kosher salt
1/4 cup honey
3 Tbsp. coconut oil melted
2 tsp. orange zest
1 tsp. vanilla extract
1 egg room temperature
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup chopped walnuts
2 Tbsp. pumpkin seeds
1 Tbsp. finely chopped crystallized ginger

Instructions

Line sheet pan with parchment paper.
In medium mixing bowl, whisk together oats, flour, brown sugar, baking soda, cinnamon, cardamom, ground ginger and kosher salt.
In large mixing bowl, whisk together honey, coconut oil, orange zest, vanilla extract and egg.
With wooden spoon, fold dry ingredients into wet mixture, stirring until just combined.
Stir in raisins, dried cranberries, walnuts, pumpkin seeds and crystallized ginger.
Cover bowl with plastic wrap and chill in refrigerator 30 minutes.
While dough chills, preheat oven to 350 degrees F.
With damp hands, divide chilled dough into 12 equal portions and roll into compact balls roughly 1-3/4 inches in size. Arrange balls on prepared sheet pan, allowing room for cookies to spread as they bake. Do not push or pat balls onto tray.
Bake 13-15 minutes, or until deeply golden-brown.
After removing from oven if desired, use large, round metal cutter to gently reshape cookies so they are perfectly round and uniform in size.
Cool cookies on sheet pan for 10 minutes, then transfer to wire rack. Enjoy while still slightly warm, or at room temperature.
Store leftovers in airtight container at room temperature up to 3 days. To freeze, layer cookies between sheets of parchment and freeze in airtight container.