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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 12 |
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Put this here for safe keeping. I love pumpkin anything. Ingredients:
1 cup all-purpose flour |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/4 teaspoon baking soda |
1 1/2 cups packed light brown sugar |
1/2 cup butter, softened |
1 egg |
1 teaspoon vanilla |
1/2 cup canned pumpkin |
2 cups uncooked old fashioned oats |
1 cup dried cranberries (optional) |
Directions:
1. Preheat oven to 350°F Line cookie sheets with parchment paper.
2. Sift flour, cinnamon, salt, nutmeg and baking soda into medium bowl.
3. Beat brown sugar and butter in large bowl with electric mixer at medium speed about 5 minutes or until light and fluffy. Beat in egg and vanilla.
4. Add pumpkin; beat at low speed until blended.
5. Beat in flour mixture just until blended. Add oats; mix well. Stir in cranberries, if desired.
6. Drop batter by heaping tablespoonfuls about 2 inches apart onto prepared cookie sheets.
7. Bake 12 minutes or until golden brown. Cool cookies on cookie sheets 1 minute; remove to wire racks to cool completely.
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