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Autumn Harvest Cookies

Autumn Harvest Cookies


"An oatmeal-raisin cookie with a twist."
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25 m servings 114 cals
Serving size has been adjusted!
Original recipe yields 42 servings


  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
  3. In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
  4. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

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Read all reviews 34
  1. 46 Ratings

Most helpful positive review

I've made these twice. The first time I inadvertantly used baking soda instead of baking powder and they were great!!!! 5 stars!! The second time, I corrected the error and used baking powder....

Most helpful critical review

Good cookie, but definitely a cookie for an adult pallet. It is somewhat bitter with the cranberries which was good but the cookie itself was not sweet enough for my guests. I myself enjoyed the...

Most helpful
Most positive
Least positive

I've made these twice. The first time I inadvertantly used baking soda instead of baking powder and they were great!!!! 5 stars!! The second time, I corrected the error and used baking powder....

These cookies were delicious. I added an extra tablespoon or so of brown sugar and used 1 teaspoon of OJ because I didn't have any orange extract. The flavor was good, but a little lacking, so I...

Just made these and they are a perfectly wonderful cookie. The spice and orange are subtle and not overwhelming at all. Really great with a cup of tea. I used quick oats instead of rolled oats a...

These are so good! Please note this is not a overly sweet cookie. It is nicely spiced, soft and chewy from the oats and craisins (what I used) with a little crunch from the nuts with a slight o...

Love. Love. LOVED this! I didn't find this dry in the least. Instead there were lovely, chewy and I adored the flavour. I didn't have any orange extract on hand, so I used 1 Tbsp of orange juice...

These are awesome. Doubled the amount of orange extract, used half a cup of the cranberries and half a cup of raisins. I had to cook these about 12-14 minutes to get the "browned edges" effect...

Delicious! I did not have orange extract so I left that out. I also substituted 1/2 of the butter for pumpkin puree to save some calories and add an extra element of "fall" and they turned out ...

I'd give these 5 stars for flavor and 4 stars for texture. I agree with other reviewers that they are slightly dry - not in a bad way at all, I just prefer cookies like this to be a bit chewier ...

I rated this recipe 5 stars because: 1) its an excellent blend of flavors and textures, and 2) its VERY customizable. I just made it with some alterations, which turned out GREAT and made the r...

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