CHEWY AUTUMN HARVEST OATMEAL COOKIES
These naturally chewy oatmeal cookies are a standard in many bakers' repertoires. Sprinkling them with Autumn seeds adds the delicious crunch of sunflower, pumpkin and flaxseeds along with sweet, chewy raisins and cranberry halves.
Prep time: 0 min
Cook time: 20 min
Total time: 20 min
Makes about 4 dozen cookies
2 Cups Granulated Brown Sugar, packed
1/2 Cup Shortening
1/2 Cup Butter (1 Stick)
1 Teaspoon Vanilla Extract
1/3 Cup Milk
4 Cups Quick-Cooking Oats
1 3/4 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Kosher Sea Salt Flakes
1 Cup Autumn Harvest Salad Topper (Seed BLend)
Preheat oven to 375°F.
Beat brown sugar, shortening and butter with electric mixer on medium-high speed until creamy. Add vanilla, and the egg, one at a time, alternating with milk, and beat until incorporated.
Stir in oats, flour, baking soda, and salt. Stir in additional flour 1 tablespoon at a time if needed to form soft dough.
Drop heaping tablespoonfuls of dough 2 inches apart onto ungreased baking sheets. Sprinkle scant 1 teaspoon Autumn Harvest Salad Topper on each cookie, pressing it gently into surface of cookie. Bake in preheated oven until cookies are lightly golden brown, 8 to 10 minutes.
Cool on baking sheet 1 minute, then transfer to wire racks and cool completely.