You may also like
Categories:Viewed: 17 - Published at: a year ago
Ingredients
- 2 sticks Butter
- 1 cup Granulated Sugar
- 1 cup Packed Brown Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
- 1/4 cups Pumpkin
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1-1/2 teaspoon Ground Cinnamon
- 2 cups Quick Cooking Oats
- 6 ounces, weight Dried Cranberries
Method
- First, grab the 2 sticks of butter, and stick them in the microwave for about 20 seconds to soften them.
- In a large bowl, cream together the butter, sugar, and brown sugar. Beat in the eggs one at a time. Slowly beat in the vanilla and pumpkin.
- In a medium bowl, combine the flour, baking soda, salt, and cinnamon. Beat the dry ingredients into the pumpkin mixture, half at a time. Pour in the oats, and then stir them in.
- Finally, mix in the cranberries. Then, and this is important, cover the dough and chill in the refrigerator for at least an hour.
- When the dough is ready, preheat the oven to 375 degrees and prepare two baking sheets with parchment paper. Roll the dough into balls and place them 2 inches apart on the baking sheets. Sprinkle granulated sugar over the tops of the cookies, and then gently flatten each cookie with a fork.
- Bake for 10 to 12 minutes. Let the cookies cool on the baking sheets for 2 to 3 minutes before removing to a wire rack to cool completely.
