This week at the end of a whole day of holiday baking with my mama in her kitchen, I decided to play around and combine a few gourmet flavors I thought just might work well together and I created what I think is a real gem of a holiday cookie. I've already been told to "please freeze or hide these cookies before I eat all of them." These warm, soft pumpkin-spiced oatmeal cookies are laced with dried cranberries and orange zest and are the perfect fireside (or maybe even breakfast) treat. Enjoy!
Dry Ingredients
2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 1/2 tsp cinnamon
1/2 teaspoon nutmeg
Wet Ingredients
1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 tablespoon vanilla
Fold-Ins
1/2-3/4 cup dried cranberries (depending on how much you like them)
2/3 cup chopped walnuts
3 Tablespoons orange zest (or the zest of 2 med-large oranges)
Directions
- Preheat oven to 350. You will need 2-4 greased baking sheets.
- Zest your oranges, chop your walnuts
- Mix together Dry Ingredients: flour, oats, baking soda, salt and spices.
- In a second bowl, mix together Wet Ingredients: sugar, oil, molasses, pumpkin and vanilla until very well combined.
- Mix Dry Ingredients into Wet.
- Fold in the dried cranberries, walnuts and orange zest.
- Drop spoonfuls onto greased cookie sheets. They may spread a bit, so leave a little space.
- Bake for 14-16 minutes at 350.
- Remove from oven and cool on a rack.
Posts
