Thursday, October 6, 2011

Oatmeal, Pumpkin, Cranberry & White Chocolate Cookies

These yummy pumpkin cookies will put you in a fall mood.  I forgot to add the baking soda, but they seemed fine.  :)  That's what I get for trying to bake and hold the baby at the same time (my husband took our baby carrier with him in the car by mistake..... I have yet to try baking + babywearing but I think it'd be fun!  Lol.)  Anyway, they weren't terribly popular with the kids, for some reason, but my husband and myself ate our share and then gave the rest away.  I liked them!  Sheesh.  I used dried cranberries instead of cherries.  They seemed more fall-ish.  Plus, I had some in my pantry.  I don't even know if I can get dried cherries here!  Gotta post this before the baby wakes up!  :)

PS:  I froze my extra pumpkin puree in a ziplock bag in the freezer, in a recipe-sized amount for another pumpkin recipe I want to make later.
Oatmeal, Pumpkin, Cranberry & White Chocolate Cookies
adapted from My Baking Addiction
makes about 48 cookies

2 cups all purpose flour (I used part ww pastry)
1 ½ cups old-fashioned  (rolled) oats
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon kosher salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup dried cranberries; roughly chopped

1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.

2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.

3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cranberries.

4. Drop by rounded tablespoons onto prepared baking sheets.  (I flattened mine a bit before baking; otherwise they stayed in little balls.  Could've been because I forgot the baking soda, though). 

5. Bake for 8-12 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Storage: Cookies store well in an airtight container for up to three days.  May get softer and stick together; separate layers with wax or parchment paper.
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1 comment:

LadyJayPee said...

Mmm, sounds good! I made pumpkin cookies today too! Made the house smell SO good.