Autumn Spice Oatmeal Cookies

Autumn Spice Cookies are packed with oats, pumpkin seeds, chocolate chips, Craisins, and pumpkin spice! Autumn in every bite!

Autumn Spice Cookies are jam packed with oats, pumpkin seeds, chocolate chips, dried cranberries, and pumpkin spice! Fall in every bite!

Autumn Spice Cookies are packed with oats, pumpkin seeds, chocolate chips, Craisins, and pumpkin spice! Autumn in every bite!I am no stranger to a loaded cookie, my life’s motto is more is more. And when all the stars align and fall explodes into an oatmeal cookie, I am one v happy basic girl.

Needless to say, I am so excited to share today’s recipe with you! You see, it’s from one of my favorite blogger’s new cookbook! I’m sure so many of you know Sally…and her brand new ALL COOKIE cookbook comes out next week called Sally’s Cookie Addiction! You get a cookie, and YOU get a cookie…EVERYONE GETS A COOKIE!

MY OTHER RECIPES

Sally's Cookie AddictionThis is Sally’s third cookbook, and it does not disappoint. Sally does the classics, but exciting new recipes that you haven’t seen before! The book is beautiful and the recipes are easy to follow. And did I mention cookies?

Since I am full force in fall mode I knew I had to make these cookies and they did NOT disappoint! They are the ultimate cozy cookie!

And did I mention pumpkin pie spice already?

Autumn Spice Cookies are packed with oats, pumpkin seeds, chocolate chips, Craisins, and pumpkin spice! Autumn in every bite!

There is a little chill time involved, but only 45-ish minutes. The wait is worth it, though

The flavors, combine beautifully and they bake up perfect with slightly crispy edges and soft centers!

Autumn Spice Cookies are packed with oats, pumpkin seeds, chocolate chips, Craisins, and pumpkin spice! Autumn in every bite!

I know some of you will ask, and you can omit the dried cranberries and use raisins instead…OR you can certainly omit them entirely if they aren’t your thing.

We loved these chewy cookies so much, and I know you will too!

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Autumn Spice Oatmeal Cookies

  • Author:
  • Prep Time: 1 hour 30 mins
  • Cook Time: 13 mins
  • Total Time: 1 hour 43 mins
  • Yield: 30 cookies

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon unsulphured or dark molasses (optional)
  • 2 teaspoons pure vanilla extract
  • 3 cups old-fashioned whole rolled oats
  • 1 cup dark chocolate chips
  • 3/4 cup shredded sweetened coconut
  • 3/4 cup dried cranberries
  • 1/2 cup pepitas (shelled pumpkin seeds)

Instructions

  1. Whisk the flour, baking soda, pumpkin pie spice, cinnamon, and salt together in a medium bowl. Set aside.
  2. In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about one minute. Add the brown sugar and granulated sugar, and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses (if using), and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on lo speed until combined. With the mixer running on low speed, beat in the oats. Once combined, fold in chocolate chips, coconut, cranberries, and pepitas. The dough will be thick and sticky. Cover and chill the dough in the refrigerator for at least 45 minutes (and up to 4 days). If chilling for longer than 3 hours, allow it to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  4. Preheat oven to 350F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Scoop balls of dough, about 2 tablespoons (No. 30 scoop) of dough per cookie, and place 2 inches (5cm) apart on the baking sheets. Bake for 13 to 14 minutes, or until lightly browned on the sides. The centers will look a little soft.
  6. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few chocolate chips into the tops- this is only for looks!
  7. Cookies will stay fresh in an airtight container at room temperature for up to 1 week.

 

 

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7 Comments on "Autumn Spice Oatmeal Cookies"

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Debbie - MountainMama
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Oh my gosh these look fabulous! I will be linking back to them from my blog and making them asap!! I can almost smell them….

Sharon
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Hi Shelly, these look wonderful! How many cookies does it make?

Debbie - MountainMama
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Sunaina
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hey shelly…..! your cookies looks so amazing and delicious, yummy so i will tried to make this…Thanks for sharing and keep shared your new ideas and recipes.

Meghan
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How many does the recipe make?

Noe Valley Bakery
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Looks Great! #PumpkinSpiceEverything

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