The perfect fall cookie…Pumpkin, cranberries and oats. What’s not to love!? If you have time, make a batch of these before Thanksgiving and have a couple for breakfast with your coffee 🙂
Pumpkin Cran-Oat Cookies
* 1 cup butter
* 1 cup sugar
* 1 cup dark brown sugar
* 1 egg
* 1 cup pumpkin puree
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
~Use a Gluten Free all purpose flour like King Arthur’s or Cup4Cup~
* 1 1/2 cups old-fashioned oats
~Some Celiac’s don’t eat any oats but I’ve found as sensitive as I am to trace amounts of gluten, I can easily tolerate Bob’s Red Mill Certified Gluten Free Oats~
* 1 teaspoon baking soda
* 2 teaspoons ground cinnamon
* 2 teaspoons pumpkin pie spice
* 1 cup Nestle’ White Chocolate Chips ~they are gluten free
* 1 cup dried cranberries
* 1 cup chopped walnuts-toasted (put in oven at 350* for 5-6 minutes)
Preheat oven to 350*. Beat butter and sugars until fluffy. Add egg, pumpkin and vanilla.
Combine next 5 ingredients and gradually add the dry ingredients. Stir in white chocolate, cranberries and walnuts.
Drop by spoonfuls onto a cookie sheet lined with parchment paper.
Bake for 12 minutes or until lightly brown.
I saved some cookie dough and The Husband and I will be nibbling these for breakfast on Thursday morning!
Love to you my friends..