Pumpkin Oatmeal Cookies
So I was craving something sweet along the lines of an oatmeal cookie, but I was dying for some pumpkin. Let me tell you that these knocked it out of the park. So delicious and it made a huge batch, that I freezed half to save for a later date. You need to get started on these right this second.
INGREDIENTS: 2 c + 1 T all-purpose flour 1 tsp. baking soda 1 T cinnamon 2 tsp pumpkin pie spice 1/2 tsp salt 1 1/2 c old-fashioned rolled oats 1 c (2 sticks) unsalted butter, melted 1/4 c dark molasses 3/4 c dark brown sugar (I used Splenda) 1/2 c granulated sugar 1 egg yolk 1 c pumpkin puree 1 tsp vanilla extract 1 1/2 c total of dried cranberries, pecans, white chocolate DIRECTIONS: Preheat the oven to 350. Line a baking sheet with parchment paper and set aside. In a large bowl whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Fold in the oats. Set aside. Melt the butter in the microwave in a medium size bowl. Whisk in the molasses, brown sugar and granulated sugar. Once combined, whisk in the egg. Add the pumpkin and vanilla and whisk until thick and combined completely. Pour into dry ingredients and gently mix. The dough will be very thick. Keep mixing until just combined, but no more. Fold in your cranberries, pecans and white chocolate. Scoop cookie dough onto prepared baking sheets. About 2 T of dough. Bake the cookies for 15 minutes until very lightly browned and set. Allow the cookies to cool completely on the baking sheets.