Pumpkin Oatmeal Cookies

17 Feb

I love pumpkin.  I love oatmeal.  I love cranberries.  And so I made these cookies.

Heavenly Little Handful

I do believe I will make them again and again.  They are everything a cookie with these ingredients should be: moist, slightly pumpkin pie spicy, seemingly healthy.  Your home will smell like you are baking pumpkin pies and breads and rolls, when all you’re really doing is mixing up these easy cookies and dropping them on your baking sheet.

In the future, I do hope to make them a little more truly healthy.  I don’t like eating a healthy food that’s been, for lack of a better phrase, fattened beyond recognition.  Next up: yogurt and/or applesauce to replace some of the light margarine; additional ground flaxseed; some chopped walnuts.  Breakfast cookie, anyone?

Pumpkin Oatmeal Spice
recipe slightly adapted from Jennifer on Tasty Kitchen

  • 3 cups Quick Oats
  • 2 cups All-purpose Flour
  • 1/4 cup ground flaxseed
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • ½ teaspoons Ground Cloves
  • ½ teaspoons Salt
  • 1 cup light margarine, Softened
  • 1 cup Light Brown Sugar
  • ½ cups White Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 1 cup Pumpkin Puree
  • 1 cup Dried Cranberries

Preheat oven to 350ºF.

In a medium bowl, combine oats, flour, ground flaxseed, baking soda, cinnamon, cloves and salt. Set aside.

Using an electric mixer, combine margarine and sugars and cream together until light and fluffy. Add egg and beat, followed by vanilla and pumpkin. Then mix in flour mixture until combined. Stir in cranberries. Drop tablespoon size spoonfuls onto baking sheets.

Bake for 10-12 minutes in preheated oven. Cool for a few minutes on baking sheet before transferring to wire racks to cool completely.

Big Cookie, Strong Coffee

I like big cookies and strong coffee.  There’s just a right way to do some things, and these are a couple examples.


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