Tag Archives: cranberry

pumpkin oatmeal cookies with cranberries

One more week left of classes and then finals come into view. I cannot even express how truly happy I am this semester is almost complete, like every other semester I’ve had. A fellow schoolmate put this semester into a perfect analogy: “It’s like spending all semester climbing up Mount Everest. Then, next Friday, we all fall off and have to start over again.”

The close of the semester means it’s getting quite chilly outside. Every year I seem to forget about how numb my hand gets when outside of my coat pocket or how tingly my face is when walking into the bitter wind. But, here it is again. And it’s not even super cold yet… about mid-30s here. That being said, I’ll take the cold if I can have my holiday baking. I actually baked this cookies back in the fall, so the flavors were perfect then. I’m hoping that they carry over into the winter well. It used to be that I couldn’t cook fast enough to get new recipes on here. Now I lack motivation to write the posts and have long backlog of recipes.

Pumpkin Oatmeal Cookies with Cranberries and White Chocolate

Makes about 3 dozen

Ingredients:

2 c. all-purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
¾ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. grated nutmeg
  dash of allspice
½ tsp. salt
1 c. butter, room temperature
1 c. brown sugar, packed
1 c. granulated sugar
1 egg
1 tsp. vanilla extract
1 15-oz. can pumpkin puree
1 ½ c. old-fashioned oats
1 c. white chocolate chips
1 ¼ c. dried cranberries

Preheat oven to 350 °F. Line baking sheets with parchment or silicone sheets

In a medium bowl, whisk together flour, baking soda, spices, and salt. Set aside.

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add in egg, vanilla, and pumpkin and combine. Slowly add in dry ingredients just until mixed. Mix in oats. With a wooden spoon, fold in chocolate chips and cranberries.

Drop in Rounded 1-tbsp. scoops onto prepared baking sheets about 2 inches apart. Bake for 12-14 minutes, until golden. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.

Source: Adapted, slightly from Annie’s Eats

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