 |
Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 36 |
|
âMy 2-year-old son, Joshua, especially likes testingâor should I say consumingâ these chunky cookies!â writes Johna Nilson of Vista, California. Ingredients:
1 cup butter, softened |
1/2 cup sugar |
1/2 cup packed brown sugar |
1 egg |
1 cup canned pumpkin |
1 cup king arthur unbleached all-purpose flour |
1 cup king arthur premium 100% whole wheat flour |
1-1/2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1 teaspoon ground ginger |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1 cup granola without raisins |
1 cup chopped walnuts |
1 cup white baking chips |
1 cup dried cranberries |
icing: |
1/4 cup butter, softened |
2 cups confectioners' sugar |
3 tablespoons 2% milk |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and pumpkin. Combine the flours, cinnamon, baking powder, ginger, salt, baking soda, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in the granola, walnuts, chips and cranberries.
2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Remove to wire racks to cool.
3. In a small bowl, combine icing ingredients until smooth.
4. Spread over cooled cookies. Store in the refrigerator. Yield: 3 dozen.
|
|