Harvest Cinnamon-Cranberry Oatmeal Cookies

What Makes This Special

These Harvest Cinnamon-Cranberry Oatmeal Cookies take inspiration from autumn’s warm, spicy flavors and vibrant colors. With tart dried cranberries echoing the harvest season and pops of burgundy, and a generous dose of cinnamon for cozy depth, these cookies are slowly baked for a chewy, melt-in-your-mouth center and crisp golden edges. White chocolate chunks add creamy contrast, while optional pecans (or pumpkin seeds) layer in nutty notes. They’re the perfect weekend baking project, filling your home with the scent of autumn.

Ingredients

Autumn is about embracing warmth and texture. Here, cinnamon and a touch of nutmeg infuse classic oatmeal cookies, while dried cranberries contribute seasonal color and tang. White chocolate adds richness, and a slow-baking technique ensures outstanding chew.

For the Cookie Dough

• Butter: Provides richness and that classic chewy cookie texture.
• Sugars: Brown sugar for moisture and depth; white sugar for crisp edges.
• Eggs: Bind the dough and add tenderness (use applesauce for a vegetarian/egg-free option).
• Flour: The structure of the cookie.
• Baking Soda: Helps the cookies rise and spread perfectly.
• Cinnamon & Nutmeg: Evoke autumn and create fragrant warmth.
• Oats: Old-fashioned oats add chewiness and heartiness.
• Dried Cranberries: For tartness, color, and harvest vibes.
• White Chocolate: Sweet, creamy contrast to the cranberries.
• Pecans or Pumpkin Seeds: For crunch and nutty flavor (or make nut-free).
• Burgundy Sanding Sugar: Optional, for autumnal sparkle.

Instructions

Step 1: Cream Butter and Sugars

In a large bowl or stand mixer fitted with the paddle attachment, beat 180 g softened butter, 160 g brown sugar, and 60 g granulated sugar on medium speed until light and fluffy, about 3–4 minutes. This step creates air pockets for a tender, chewy cookie.

Step 2: Add Eggs and Vanilla

Add 2 eggs (or 100 g applesauce for an egg-free batch) and 2 tsp vanilla extract. Beat until well combined and slightly glossy. Scrape the bowl to ensure even mixing.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together 230 g flour, 1 tsp baking soda, 1/2 tsp sea salt, 2 tsp ground cinnamon, and 1/4 tsp nutmeg. Sift if your flour is lumpy. Even distribution ensures an even rise and flavor.

Step 4: Mix Wet & Dry

With the mixer on low speed, add dry ingredients to the creamed mixture in two additions, mixing just until combined. Do not overmix, or your cookies may become tough.

Step 5: Fold in Oats and Harvest Mix-Ins

Remove the bowl from the mixer. Use a spatula to fold in:

• 210 g rolled oats
• 130 g dried cranberries
• 100 g white chocolate chunks
• 60 g chopped pecans (or pumpkin seeds, if using) Mix just until incorporated for best texture.

Step 6: Chill the Dough

Cover dough with plastic wrap and refrigerate for at least 1 hour, ideally 2 hours or overnight. This rest hydrates the oats, lets flavors meld, and makes for a thicker, chewier cookie.

Step 7: Slow Bake

Preheat oven to 150°C (conventional, not fan-forced). Line baking trays with parchment. Scoop dough into 40 g balls (about 2 tbsp each), spacing well apart. Gently roll in burgundy sanding sugar, if desired. Bake for 22–25 minutes, rotating trays halfway through, until edges are golden and centers look just set. Slow baking coaxes out flavor and gives you a tender, chewy center.

Step 8: Cool & Enjoy

Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. This resting time allows the centers to finish setting up for perfect chew.

Pro Tips

• Chilling is Key: Don’t skip the chill—cold dough spreads less and creates chewier cookies.
• Weigh Ingredients: For best results, weigh your ingredients, especially flour and oats.
• Slow Baking: The lower temperature and longer bake time ensure even cooking and a plush center.

Troubleshooting

Cookies Spread Too Much?

• Dough may have been too warm; chill longer or add 10 g more flour.

Cookies Too Dry?

• Overbaking or too much flour can dry them out; check oven temp and spoon/level flour or, better yet, weigh it.

Variations

• Apple & Cinnamon: Replace half the cranberries with diced dried apples for double harvest flavor.
• Nut-Free: Omit pecans or use roasted pumpkin seeds for crunch.
• Vegan: Use vegan butter and applesauce instead of eggs; check white chocolate is dairy-free.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, layer between parchment and store in a zip-top bag for up to 2 months. Thaw at room temperature or briefly warm in a low oven to refresh their texture.

Bake these slowly and savor the flavors of autumn harvest—perfect with a mug of cider or your favorite tea!