These cookies are just so good! I mean all three dozen of them disappeared from my house in two days – and no, I didn’t give them away. I mean, you seriously need to try these! They have super fall flavor with the cinnamon and pumpkin, but the white chocolate and cranberries will make them a perfect cookie through the holidays.
While these cookies have plenty of sugar and fat, and are certainly not health food, I will say that they have about half the fat of the usual oatmeal cookies because I substituted the pumpkin for half of it, so maybe you can feel just a tiny bit less guilty eating them.
Pumpkin Oatmeal Cookies with Cranberries and White Chocolate Chips
Yield 36
Ingredients
- 1/2 cup (1 stick) butter softened
- 1/2 cup canned pumpkin
- 2 cups cups dark brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 cups rolled oats
- 1 cup dried cranberries
- 1 1/2 cups white chocolate chips
Instructions
- Preheat oven to 375 degrees.
- Cream together butter, brown sugar, and pumpkin in the large bowl of an electric mixer on medium until well combined.
- Add eggs one at a time, mixing on low after each addition.
- Add vanilla, baking soda, salt, cinnamon, and nutmeg and mix on low until well combined.
- Add flour and mix on medium until well combined.
- Mix in oats, cranberries, and white chocolate chips on low until evenly distributed.
- Drop by the tablespoon full (I use a cookie scoop that is just slightly larger than a tablespoon.) onto a parchment lined cookie sheet about 2 inches apart. (I needed four cookie sheets to accommodate all of the cookies, but you could use less and reuse them. Just make sure to let the cookie sheets cool down and add a new parchment sheet between batches.)
- Bake for 8 to 10 minutes or until cookies are slightly brown.
- Allow to cool for 5 minutes on the cookie sheet and then remove with a spatula to a wire rack to cool completely.
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