Harvest Cookie Recipe

Sift and mix

In a medium bowl, whisk together 2.25 cups all-purpose flour, 1 cup rolled oats, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/2 tsp fine sea salt until evenly distributed. Set aside.

Cream butter and sugars

In the bowl of a stand mixer fitted with the paddle (or using a large mixing bowl and hand mixer), beat 1 cup softened unsalted butter with 3/4 cup packed light brown sugar and 1/4 cup granulated sugar on medium speed until light and fluffy, about 2–3 minutes.

Add egg and flavor

Beat in 1 large egg until incorporated, then mix in 1 tsp vanilla extract and 2 tbsp maple syrup, scraping down the bowl as needed so the mixture is smooth.

Combine wet and dry

With the mixer on low speed, add the dry ingredient mixture to the wet mixture in three additions, mixing just until combined after each addition. Do not overmix; stop when no visible streaks of flour remain.

Fold in harvest mix-ins

Using a rubber spatula, fold in 3/4 cup dried cranberries, 3/4 cup toasted chopped pecans, 1/2 cup toasted pumpkin seeds, and 1/2 cup white chocolate chips until evenly distributed through the dough.

Chill dough (optional but recommended)

Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 24 hours. Chilling firms the dough for thicker cookies and helps the flavors meld.

Portion cookies

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop or spoon, portion dough into 2-tablespoon (about 1.5-inch) rounds, spacing them about 2 inches apart. If desired, lightly press the tops and sprinkle each with a pinch of coarse sugar.

Bake in the preheated oven for 10–12 minutes, rotating the pans halfway through baking. Cookies are done when edges are golden and centers still look slightly soft. Overbaking will dry them out—they will firm as they cool.

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. If frozen, thaw at room temperature before serving.