Savoring Fall with My Favorite Oatmeal Cookies

I am thrilled that fall has finally come to the ranch. And after a stretch of gray, rainy weather, we're finally enjoying some glorious autumn days. We've had some beautiful sunrises...

And the weather has been perfect for getting out and enjoying all the ranch has to offer.

 Yes, these pictures were taken just a couple of days ago.

I know what you're thinking, though. It's so green. Well, here on the coastal plains of Texas, we don't get a lot fall color. Post Oaks aren't known for their changing leaves, Live Oaks are evergreen, then there are pines and cedars... You get the picture. 

Speaking of Live Oaks, there are some massive ones in our area and a good many here on the ranch. So many that we occasionally stumble onto one we've never seen before. Like this one we spotted the other day.

Notice how there are some big ole limbs stretching out from the main trunk. That one spreading to the right is almost as big as the trunk itself. Live Oaks can be some gnarly trees, but, boy, are they interesting or what? Just think of the tree house one could have in this thing.

This fall weather has me craving some autumnal-tasting cookies. Something with those fall spices we all love so much. Cinnamon and cloves...

And Oatmeal Raisin cookies fit the bill.

Here's what you'll need:

• 1/4 cup unsalted butter, softened
• 1/2 cup shortening
• 3/4 cup sugar
• 3/4 cup dark brown sugar, packed
• 2 eggs
• 1 tsp. vanilla
• 1 cup all purpose flour
• 1 tsp. baking soda
• 1/4 teaspoon salt
• 1 to 1 1/4 tsp. cinnamon
• 1/4 tsp. ground cloves
• 2 2/3 cups old fashioned oats
• 3/4 cup dried berries/raisin blend
• 1 cup chopped nuts

Preheat your oven to 375 degrees.

Line baking sheets with parchment paper or lightly coat with cooking spray.

In a large bowl, cream the butter, shortening and sugars.

Beat in the eggs and vanilla.

In a separate bowl, stir together the flour, soda, salt, cinnamon and cloves, then, with the mixer on low, lest we send flying everywhere (experience talking), add flour mixture to shortening mixture and mix until blended.

Now stir in your oatmeal.

So about those nuts and the berry/raisin mixture.

First, I like to see and taste the nuts in my cookies, so I coarsely chop them.

And pecans are always my nut of choice. That said, you are allowed to use whatever nuts you like and chop them as finely as you prefer.

As for the berries and raisins, I had just a small handful of raisins on hand and about a half a cup of this dried berry fruit mix that had golden raisins, cherry flavored dried cranberries, regular dried cranberries and blueberry cranberries. Honestly, I loved it so much, I will probably make these cookies strictly with the berry blend from now on.

Add the fruit and nuts to the rest of the mixture

Stir to combine.

Then drop by large tablespoons onto your prepared baking pans.

Bake for 10-12 minutes. If you like them crispy, let them go the longer time, if you like them chewy, go with the lower time.

I ended up with a mixture of both.

Either way, they were so delicious. The spices, the berries... It was the perfect balance and had that delicious fall flavor I was craving.

Well, I got my book turned in a few days ahead of schedule. Now it's time to catch on some chores around the house before diving into the next one. And can you believe it's time to start thinking about Christmas. I have a lot of people on my gift list, so I'm always eager to get an early start.

Now it's your turn. When you're craving the flavors of fall, what your favorite thing to make to fulfill that craving?

Three-time Carol Award finalist, Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com