Autumn Harvest Cookies Recipe - Allrecipes.com
Autumn Harvest Cookies Recipe
  • READY IN 25 mins

Autumn Harvest Cookies

Recipe by  

"An oatmeal-raisin cookie with a twist."

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Ingredients Edit and Save

Original recipe makes 42 cookies Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2008

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. The results were not as nice. They weren't as chewy and I found them to be drier, still tasted good, but definitely not 5 stars like the last batch.

 
Most Helpful Critical Review
Nov 19, 2008

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 cookie but was outvoted. If I tried this recipe again I might add more sugar or consider an sweet orange icing to zip it up.

 
Oct 23, 2008

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 made an orange glaze (powdered sugar, orange juice, and cinnamon) which added exactly what was missing. They got rave reviews from all of my guests.

 
Oct 13, 2008

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 as it is what I had on hand so I cannot tell you how the cookies are with the rolled oats. I do know that the quick oats performed perfectly in the recipe.

 
Oct 13, 2010

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 orange boost. Tastes like Autumn in one little bite. We love them and will prepare them again soon. Thanks for sharing!

 
Oct 05, 2009

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 and 'melt in your mouth'. To compensate I undercooked them, but maybe next time I'll take others' advice and use baking soda. They are really delicious, and I will definitely make them again!

 
Oct 19, 2008

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, but it could just be my oven. Made them for poker night and they were demolished.

 
Oct 29, 2008

These were exactly what I was craving! Very delicious! My roommates and I are enjoying them a lot. I used apple pie spice instead of pumpkin pie spice because that is what I had and they turned out great! I will probably have to make a new batch in a couple days...these are going fast!

 

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Nutrition

  • Calories
  • 114 kcal
  • 6%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 61 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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