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Fall Harvest Oatmeal Cookies

closeup of a fall harvest oatmeal cookie on a cooling rack with more cookies in the background.
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Fall harvest oatmeal cookies with cranberries, dried apricots, walnuts, white chocolate and warm fall spices are a delicious and easy fall dessert than can easily be made gluten-free without any specialty flours.

Ingredients

Scale
  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 1/4 cup white whole wheat flour or oat flour (see notes)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/4 cup rolled oats
  • 1/4 cup white chocolate chips
  • 1/4 cup dried apricots, chopped
  • 1/4 cup dried cranberries
  • 1/4 cup walnut pieces

Instructions

  1. In the bowl of a stand mixer or a large bowl with a hand mixer, cream butter and brown sugar until smooth. Beat in egg and vanilla.
  2. Add flour or oat flour, cinnamon, nutmeg, salt and baking soda. Mix well to combine.
  3. Stir in whole oats, white chips, apricots, cranberries and walnuts. Place dough in the refrigerator to chill while you preheat the oven to 350° F.
  4. Using a medium scoop (3 tablespoons), scoop dough onto a baking sheet lined with parchment or a silicone baking mat. Gently press down to flatten the dough slightly.
  5. Bake 12-15 minutes until golden. The cookies may not appear completely set when they're done. Remove from the oven and let cool on the baking sheet for 5 minutes before removing to a cooling rack. Cookies will firm up as they cool.

Notes

  • Gluten-free: To make these cookies gluten-free, use oat flour in place of wheat flour. To make oat flour, simply grind oats in a food processor or blender until the resemble flour. Measure 1 1/4 cups after grinding. It will take about 1 1/2 to 1 3/4 cups whole oats. If necessary, be sure your oats are certified gluten-free.
  • The gluten-free version doesn't hold together quite as well as the regular version, but the cookies are still delicious even if they crumble a little. Over-baking will make crumbling worse.
  • The dough can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Add 1-2 minutes to the baking time if you're baking chilled dough.
  • I've made these several times without baking soda, so if you don't have any, just leave it out and they'll be just fine!
  • Try pecans in place of walnuts, or leave out the nuts altogether if you'd like.
  • Store leftovers in an airtight container at room temperature for up to 5 days.

Keywords: fall harvest cookies, oatmeal cookies with cranberries and apricots, cranberry white chocolate oatmeal cookies, gluten-free oatmeal cookies

Find it online: https://livelytable.com/harvest-oatmeal-cookies/