Oat Cookies with Cranberries, Pumpkin Seeds and Flax Seeds

Thick cut oats, cranberries, flax seeds and pumpkin seeds make a crunchy yet chewy lace-like cookie.


  • 1/2 cup unsalted butter
  • 1/2 cup vegetable shortening
  • 1 cup white sugar
  • 1 cup packed light brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 1 cup flour
  • 1 tsp. salt
  • 1 tsp baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/2 tsp. nutmeg
  • 2-1/2 cups old fashioned or thick cut oats
  • 1 cup dried cranberries
  • 3 Tbs. flax seeds
  • 1/2 cup pumpkin roasted shelled pumpkin seeds



  1. Preheat oven to 325 degrees and line a large baking sheet with parchment paper.
  2. Sift together the flour, salt, soda and spices; set aside.
  3. Cream together the butter,shortening, and sugars.
  4. Add the eggs, one at a time beating after each addition, to the butter mixture. Add the vanilla, combine.
  5. Beat in the sifted flour and spices.
  6. By hand, add the oats (I used the extra thick cut oats), cranberries, flax seeds and pumpkin seeds.
  7. Drop dough by scant tablespoons full on to prepared baking sheet. Make sure the cookies are at least 3 inches apart. Cook for 11 – 14 minutes. The cookies should be set but not overly browned. They are a thin, crisp and chewy, lace-like cookie.
  8. Cool a minute on the baking sheet and remove carefully with a metal spatula to a wire rack to cool completely.

Makes about 3-1/2 dozen cookies