3 1/4 cups flour
1 3/4 cups quick cooking oats
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla extract
1 cup vanilla chips
1 cup Craisins
Directions-
Preheat oven to 350 degrees.
Beat butter, brown sugar and sugar in large mixing bowl until light and fluffy. Add egg and vanilla.
Mix in baking soda, cinnamon, pumpkin pie spice and salt. Slowly add flour (give or take a little depending on consistency).
Fold in oats and Craisins.
Bake for 11 minutes or until cookies are lightly browned. Cool and enjoy.
Yield: 5 dozen cookies
This recipe was inspired by Jamie at My Baking Addiction. Her Pumpkin Oatmeal Cookie recipe calls for white chocolate chips and dried cherries, but because I had neither, I adapted the recipe using ingredients I had on hand.
Also, I found the cookie dough too gooey using Jamie's measurements, therefore my recipe calls for a bit more flour and oatmeal. I live at 2880 feet above sea level and because elevation plays a part in baking, you may need to adapt the recipe accordingly.
2 comments:
What a yummy recipe. I cannot wait to try this one!
I don't usually bake cookies because I am not too good in the kitchen but I might just give it a go and try this one....they look so darn good! Thank you!
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