These naturally chewy oatmeal cookies are a standard in many bakers' repertoires. Sprinkling them with our Autumn Harvest Salad Topper adds the delicious crunch of sunflower, pumpkin and flaxseeds along with sweet, chewy raisins and cranberry halves.
Prep time: 0 min
Cook time: 20 min
Total time: 20 min
Makes about 4 dozen cookies
Preheat oven to 375°F.
Beat brown sugar, shortening and butter with electric mixer on medium-high speed until creamy. Add vanilla, and the egg, one at a time, alternating with milk, and beat until incorporated.
Stir in oats, flour, baking soda, and salt. Stir in additional flour 1 tablespoon at a time if needed to form soft dough.
Drop heaping tablespoonfuls of dough 2 inches apart onto ungreased baking sheets. Sprinkle scant 1 teaspoon Autumn Harvest Salad Topper on each cookie, pressing it gently into surface of cookie. Bake in preheated oven until cookies are lightly golden brown, 8 to 10 minutes.
Cool on baking sheet 1 minute, then transfer to wire racks and cool completely.