Ingredients for Harvest Spice Cookies
- Unsalted Butter
- Butter Flavor Shortening
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- Vanilla Extract
- ½ cup applesauce
- All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground allspice
- Ground Cinnamon
- Ground Nutmeg
- Oatmeal
- Dried Sweetened Cranberries
- Pecan Halves
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How to Make Harvest Spice Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ½ cup shortening, 1 cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and ½ cup applesauce.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground allspice, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, and 1 cup rolled oats.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup dried cranberries and ½ cup chopped pecans.
- Using a 2 ½-inch ice cream scoop, drop cookie dough balls onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 12-14 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
97g
Fat
26g
Carbs
15g
