Sometimes a person is in the mood for cookies. Today's wishes are not for chocolate chip cookies or buttery shortbread, but something a little bit more healthy. Something more along the lines of oatmeal cookies would squelch my craving.
Not just any oatmeal cookies will do. Seasonal flavors would have to be included with this cookie recipe. I came across a recipe that included pumpkin puree and spices-which just what I was looking for. For even more seasonal flavor, I tweaked the recipe a bit to include dried cranberries and walnuts.
The cookies turned out to be chewy in texture with a bit of crunch from the walnuts. Also, they are a very hearty cookie full of fall flavor. As you know, oatmeal cookies fall under comfort food-so for that special category I consider this recipe a keeper. Another bonus is that the time it takes to create these cookies is minimal. The recipe makes about 2 dozen.
Oatmeal Pumpkin Cookies
adapted from Food Network
Ingredients
1/2 cup canned pumpkin puree
1 tbs maple syrup
1 tsp vanilla extract
1/3 cup vegetable oil
1/2 cup granulated sugar
1/4 cup raw sugar (extra for sprinkling)
2/3 cup of oats (old fashioned, not quick cooking)
1 tsp cinnamon
1/4 tsp allspice
1/2 tsp baking soda
1 cup flour
1/2 cup dried cranberries
1/4 cup walnuts (chopped)
Preheat the oven to 350 degrees and prepare 2 baking sheets by lining with parchment paper.
Sift the flour, cinnamon, allspice and baking soda into a medium bowl. Stir in the oats and set aside. Take out another bowl and fill with both types of sugars, vegetable oil, pumpkin puree, maple syrup and vanilla extract. Stir until thoroughly combined together. Then fold in the sifted ingredients in 1/3 increments. Mix just until no more dry streaks remain.
Lastly, add the dried cranberries and chopped walnuts. Stir together until evenly distributed throughout the batter.
Using a scoop, place mounds of the dough on one of the baking sheets, spacing 1 inch apart. Dip the bottom of a glass in water and flatten each mound, creating a 2 inch diameter with the dough. Then sprinkle on some of the raw sugar.
Bake each pan of cookies in the oven separately until done. Cookies should be firm and lightly browned on the edges when done, approximate baking time is 17-20 minutes. Once done, remove from oven and transfer cookies to a rack and let cool.
**LAST YEAR: Triple Caramel Mudcake**