CHEWY AUTUMN HARVEST OATMEAL COOKIES

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

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Total time: 20 min

INGREDIENTS

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

  • 1 Egg

  • 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)

DIRECTIONS

  1. Preheat oven to 375°F.

  2. 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.

  3. Stir in oats, flour, baking soda, and salt. Stir in additional flour 1 tablespoon at a time if needed to form soft dough.

  4. 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.

  5. Cool on baking sheet 1 minute, then transfer to wire racks and cool completely.

Chris Crandall