Like I said, this week I bought more canned pumpkin so I could make more granola (delicious choice), and that let me take advantage of this cookie recipe I’d found on Pinterest. It’s been a while since I’ve baked cookies, but these were perfectly suited to seducing me back after my hiatus: something I hadn’t tried before + ingredients I love + ingredients I have on hand + significant product yield. This recipe makes a soft, chewy oatmeal cookie with bursts of sweet-sour-salty from the chocolate, cranberries and coarse-grained salt. My team of samplers and I have tested them as a dessert, but also as a pre-breakfast, pre-dinner, late-night and mid-afternoon snack, and I can confidently recommend them in all above scenarios.
Pumpkin Cranberry Oatmeal Cookies
adapted slightly from My Baking Addiction
2 cups flour
1 1/2 cups oats
1 tsp baking soda
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp coarse-grained salt
1 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 cup pumpkin puree
1 large egg
1 tsp vanilla
1 cup chopped white chocolate, dark chocolate, or a combination thereof
1 cup dried cranberries, chopped
1. In a medium bowl, mix flour with the oats, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
2. In a large bowl, cream the butter and sugars until fluffy. Stir in pumpkin, egg and vanilla. Stir in flour mixture. Fold in chopped chocolate & cranberries.
3. Use a tablespoon to drop batter onto a baking sheet lined with parchment paper. Bake at 350 degrees for 14 minutes or until just browned, and allow to rest on the baking sheet for 2 minutes before removing to a wire rack