Sundays around here are usually pretty quiet. It’s the day that you’ll most likely find me in the kitchen creating some kind of dessert. Baking has become somewhat therapeutic for me. I’m too busy carefully measuring ingredients and watching the clock to worry about any of life’s struggles. Now, I don’t want to get melodramatic on you so let’s talk about what I baked!
I had some leftover pumpkin in the fridge that I wanted to use up, so I incorporated it into some oatmeal cookies. These cookies are incredibly sweet. I’m not a fan of raisins, so I used cranberries as an addition, plus walnuts and white chocolate chips. These have a great texture. They’re a bit cakey but also crisp. I got 46 cookies out of this recipe, so it’d be a great one to use if you have a party and want to impress everyone. Make sure you have a glass of milk poured and ready!
2 cups all-purpose flour 1 1/3 cups old-fashioned oats (or quick) 1 tsp baking soda 1 1/2 tsp ground cinnamon 1 tsp pumpkin pie seasoning 1/2 tsp salt 1 cup butter 1 cup brown sugar (packed) 1 cup granulated sugar 1 cup pure pumpkin 1 large egg 1 tsp vanilla extract 3/4 cup chopped walnuts 3/4 cup cranberries 1/2 cup white chocolate chips
1. Preheat oven to 350 degrees F. Lightly grease baking sheets with baking spray.
2. Combine flour, oats, baking soda, cinnamon, pumpkin pie seasoning, and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. (About 3 minutes) Add pumpkin, egg and vanilla extract; mix well. Add flour mixture in increments; mix well. Stir in cranberries, walnuts and chocolate chips. Drop by rounded tablespoons onto prepared baking sheets.
3. Bake for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
adapted from Allrecipes.com