Just in time for your Thanksgiving baking, here is an amazing recipe for pumpkin oat cookies that I discovered on the food blog, MySweetMission.com. The basic part of the cookie meets my criteria for the perfect cookie: slightly cakey, but chewy and crispy around the edges. It actually reminds me of my favorite gems, Monster Cookies. I customized the add-ins to jazz up these autumnal treats: one version had white chocolate chips, dried cranberries, and toasted pecans, while the second batch showcased caramel chips, heath pieces, and toasted pecans. Whichever profile you choose, I hope you enjoy these jewels as much as I did! Cookies are my favorite food group.
Loaded Pumpkin Oatmeal Cookies
1 c. butter, room temperature
1 1/4 c. brown sugar
1/2 c. white sugar
1 tsp. salt
1 large egg
1 tsp. vanilla
1 1/4 c. pumpkin purée
1 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
4 c. old fashioned rolled oats
1 c. pecans, chopped and toasted
2 c. white chocolate chips
1/2 rounded cup dried cranberries
(or substitute 2 c. caramel chips and 1/2 c. heath bits for the white chocolate and cranberries)
Chop and toast the pecans in a dry skillet over medium heat for 5 minutes; stir often and watch carefully so that they don’t burn. Set aside.
In a large mixing bowl, cream the butter, sugars and the salt. Add the egg and vanilla, beating well until the batter is light and fluffy. Add in the pumpkin purée and beat to combine. On low speed, add the flour, baking powder, baking soda and cinnamon and gently blend. On low speed, add the rolled oats. Carefully fold in the white chocolate chips, cried cranberries, and toasted pecans.
Drop by heaping tablespoon onto greased cookie sheets. Spread them out slightly with your fingers. Bake convection bake 350 degrees for 9 minutes (or regular bake 370 degrees for about 10 minutes). I always slightly under bake my cookies, since I prefer that chewy texture. Bake these a bit longer if you want more crispiness. This makes 3 dozen cookies.
