Recipe courtesy of Dionna Hurt

Harvest Spice Cookies

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  • Level: Easy
  • Total: 34 min
  • Prep: 20 min
  • Cook: 14 min
  • Yield: 3 dozen
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1 cup unsalted butter, room temperature

1 cup butter-flavored shortening (recommended: Crisco)

1 cup granulated sugar

2 cups brown sugar, packed

4 eggs

1 tablespoon vanilla extract

1 cup prepared applesauce

4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

Pinch allspice

1 1/2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

5 cups oatmeal, ground in a food processor

3 cups dried sweetened cranberries

2 cups pecan halves


  1. Preheat oven to 375 degrees F.
  2. In a large bowl, with an electric mixer, cream the butter, shortening, granulated sugar, and brown sugar until smooth. Add the eggs one at a time until blended. Add vanilla and applesauce until combined. In a separate bowl, combine the flour, baking soda, salt, allspice, cinnamon, nutmeg and oats. Add to butter mixture and mix well. With a rubber spatula, fold in the cranberries and pecans. Scoop with 2 1/2-inch ice cream scoop onto a parchment-lined cookie sheet. Place the dough balls 2 inches apart and bake for 12 to 14 minutes. Transfer to a wire rack and cool.