These are actually pumpkin-spice-oatmeal-cranberry cookies, but that is quite a mouthful, and it only takes one word to describe them: scrumptious. Plus, they taste like fall and waft an amazing cinnamon spice aroma through your kitchen. So, I decided to call them “autumn favorite cookies” because they might just be my new favorite treat of the season! Similar to chewy oatmeal raisin cookies with a pumpkin spice twist, this recipe is a guaranteed crowd-pleaser!
Yields 36 Servings Servings Quarter (9 Servings) Half (18 Servings) Default (36 Servings) Double (72 Servings) Triple (108 Servings) Prep Time 10 minsCook Time 14 minsTotal Time 24 mins
Ingredients
2 cups flour
1 tsp baking soda
1 tsp cream of tartar
½ tsp salt
1 tsp cinnamon
¼ tsp ginger
¼ tsp cloves
pinch nutmeg
1 cup butter, softened
⅔ cup granulated sugar
1 cup dark brown sugar
2 large eggs
1 tbsp vanilla extract
3 cups rolled oats
1 cup dried cranberries
½ cup raisins
Directions
1 Preheat oven to 350 degrees Fahrenheit.
2 Whisk together flour, baking soda, cream of tartar, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
3 In a separate bowl, combine butter, granulated sugar, brown sugar, eggs, and vanilla. Beat well to combine.
4 Stir dry mixture into wet mixture until just incorporated.
5 Add oats, dried cranberries, and raisins. Mix until evenly combined.
6 Drop spoonfuls onto a baking sheet lined with parchment paper.
7 Bake for 12-14 minutes, until the edges start to turn a light golden brown.
8 Let cookies cool on pan for about 2 minutes then transfer them to a wire rack.
Ingredients 2 cups flour
1 tsp baking soda
1 tsp cream of tartar
½ tsp salt
1 tsp cinnamon
¼ tsp ginger
¼ tsp cloves
pinch nutmeg
1 cup butter, softened
⅔ cup granulated sugar
1 cup dark brown sugar
2 large eggs
1 tbsp vanilla extract
3 cups rolled oats
1 cup dried cranberries
½ cup raisins
Directions 1 Preheat oven to 350 degrees Fahrenheit.
2 Whisk together flour, baking soda, cream of tartar, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
3 In a separate bowl, combine butter, granulated sugar, brown sugar, eggs, and vanilla. Beat well to combine.
4 Stir dry mixture into wet mixture until just incorporated.
5 Add oats, dried cranberries, and raisins. Mix until evenly combined.
6 Drop spoonfuls onto a baking sheet lined with parchment paper.
7 Bake for 12-14 minutes, until the edges start to turn a light golden brown.
8 Let cookies cool on pan for about 2 minutes then transfer them to a wire rack.
