Is it possible that it’s November?!? Where does the time go! I hope you all had a wonderful Halloween. If you didn’t get enough sweets already, here’s a wonderful fall cookie to try to remind you of the season…because clearly if I eat enough of these it’ll be easier to remember it’s already November….right?
These cookies were the fastest dessert to go at Carroll Cafe, and for good reason, they’re fantastic. I based this off of my favorite oatmeal cookie recipe with a few seasonally appropriate additions to really make them special. Pumpkin seeds and sunflower seeds add a little extra crunch (and are full of super good for you vitamins and minerals!), dried cranberries for a little tart, chewiness, and dark chocolate because….well, what’s not better with chocolate?
Makes about 1 dozen large cookies, 2 dozen normal size
Adapted from Betty Crocker’s Cookie Book (pg. 2)
- 1 cup brown sugar
- 1 cup butter, room temperature
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp vanilla
- 1/2 tsp salt
- 2 eggs
- 2 1/2 cups old-fashioned oats
- 1 1/3 cup all-purpose flour
- 1/2 cup dried cranberries
- 1/2 cup chopped dark chocolate
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
Heat oven to 350°F.
In a large bowl, beat sugar and butter together until smooth. Add baking soda, cinnamon, vanilla, salt, and eggs, and mix well. Stir in the remaining ingredients.
Scoop batter onto ungreased baking sheet, about 2 inches apart. Bake for about 9-12 minutes, or until set and just beginning to turn golden around the edges. Allow cookies to cool on a wire rack (if you can wait).