If you like soft cookies and autumn flavors, then this recipe is for you. I saw this pin a few weeks ago and finally had the opportunity to try it last night.
Tonight Hubs gushed about how much he loves soft cookies and I enjoyed one with a glass of milk. Mmm, delish! And since he and I don’t need to eat 48 cookies (although, we’d have no problem doing so), I brought a bunch to work and my coworkers loved them! Ok, enough accolades…
I followed the recipe for the most part, except I used dried cherries instead of cranberries, added walnuts and a handful more of white chocolate chips because I didn’t think 1 cup was enough! You’ll love the pumpkin and white chocolate combination, and with the tartness from the cranberries… I dare you to just have one!
- 2 cups whole wheat flour
- 1 1/2 cups old-fashioned oats
- 1 teaspoon baking soda
- 1 1/2 tsp ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 sticks butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 cup pumpkin puree (1 cup comes to a little less than a can)
- 1 large egg
- 1 teaspoon vanilla
- 1 1/4 cup white chocolate chips
- 1 cup dried cherries, roughly chopped
- Preheat oven to 350 degrees and line your baking sheet(s) with parchment paper.
- Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in bowl.
- In a mixer beat butter, brown sugar and granulated sugar until light and fluffy.
- Add pumpkin puree, egg and vanilla to wet mixture. Then add flour mixture, slowly.
- Fold in white chocolate chips, walnuts and dried cherries.
- Drop rounded tablespoons of cookie dough onto baking sheet(s).
- Bake for 12-14 minutes or until cookies are lightly browned. Move to wire rack to cool completely.