Please know that we personally read and reply to all Pumpernickel&Rye emails, which means that you aren’t receiving a response from an auto-responder. This also means that keeping on top of email can take some time. In an effort to make email as effective as possible, please read the following:

Do you have a recipe question? Please leave questions as a comment on the recipe post it relates to. It often takes us a while to respond back via email, however we do attempt to respond to questions on posts within a few days. This also helps other readers who may have similar questions.

Is this a question about the site or a general baking question? Please submit the question via the form below, we’ll be building out an FAQ page soon.

Contact details

Instagram: @pumpernickelandryeofficial

Stay social

Privacy Policy
Terms of Use

Oatmeal Cran-Apple Cookie

Oatmeal Cran-Apple Cookie
Christopher Mohs

Shortly after a season of amazing crumbles, someone made the remark that they seemed like Christmas in a cup. As is typical, inspiration struck and and a new cookie was born.  With oatmeal at the core of my crumbles, I decided to make a nice twist on the traditional oatmeal raisin cookie.  First, toss out the raisins.  Then I divided that portion between dried cranberries and chopped up granny smith apples.  To make it extra hearty you’ll find hazelnuts, walnuts and almonds.  It actually ends up being a very healthy treat and rumors have it that certain members of my household grab them in the morning for breakfast on their way to work.

This recipe and more available in “Great Eats! In A New York Minute. Or Two”.  Get your autographed copy today.


1/2 cup Hazelnuts Chopped
1/2 cup Walnuts Chopped
1/2 cup Almonds Chopped
1/2 lb Unsalted Butter (room
1 cup Dark Brown Sugar
1 cup Granulated Sugar
2 Extra-Large Eggs
2 tsp Pure Vanilla Extract
1 1/2 cups All-Purpose Flour
1 tsp Baking Powder
1 tsp Cinnamon
1 tsp Ground Cloves
1 tsp Salt
3 cups Old Fashioned Oatmeal
1 cup Dried Cranberries
1 cup Granny Smith Apple (diced)


Preheat oven to 350 degrees.  In a bowl, sift together flour, baking powder, cinnamon, ground cloves and salt and set aside. Place the whole nuts on a baking sheet and roast for 5-10 minutes, once cooled rough chop and measure amounts and place in a bowl. In the same bowl as the nuts, measure out the oatmeal, dried cranberries and apple – set aside.

In the mixing bowl, add together sugars, butter and vanilla extract. Mix together until combined and add the eggs one at a time. Turn mixer on medium-high and mix until light and fluffy (3-5 minutes).

Turn the mixer down to low and add in a third of the flour mixture, then half of the dried cranberry/apple/nut/oatmeal mixture and alternate ending with the flour mixture, mixing each step until just combined.

Using a medium scoop, scoop the mixture onto cookie sheets. Place the first cookie sheet in the oven on the bottom rack for ten minutes, after ten minutes move to the top rack and place the next sheet of cookies on the bottom rack, alternate for a total baking time of 20 minutes for each sheet of cookies.  When you remove the cookies from the oven let them sit for five minutes to firm up and then remove to a cooling rack.