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Monday, December 6, 2010

Pumpkin Oatmeal Cookies with White Chocolate and Cranberries

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It just so happened that the same day Taylor emailed me about the Merry Monday feature on her blog (and that the first week's ingredient was Cranberries!), I saw these cookies on Annie's Eats. Yes, more pumpkin...but also cranberries!

I'm sitting in my parent's kitchen in Illinois staring at the six inches of snow outside, but I'm still in denial that it's Winter. And if baking pumpkin cookies is the only way to pretend Winter hasn't yet arrived, I'm willing to do it. Surely I'm not the only one mourning the arrival of bitter cold mornings and dark afternoon skies!

I've made pumpkin cookies with chocolate chips, butterscotch chips, and now white chocolate chips. Don't ask me to pick a favorite, I'll take pumpkin cookies in any form! However, the white chocolate and cranberry in these make them seem a little more acceptable for December. These make a big batch and stay soft for days. Enjoy!

Check out more cranberry recipes on Merry Mondays here!

Pumpkin Oatmeal Cookies with White Chocolate and Cranberries
as seen on Annie's Eats, originally from My Baking Addiction
*makes approximately 4 dozen cookies

-2 cups all-purpose flour
-1 tsp baking soda
-2 tsp cinnamon
-3/4 tsp ground ginger
-1/4 tsp ground cloves
-1/4 tsp ground nutmeg
-dash of allspice
-1/2 tsp salt
-2 sticks unsalted butter, at room temperature
-1 cup light brown sugar, packed
-1 cup granulated sugar
-1 egg
-1 tsp vanilla extract
-1 cup pumpkin puree
-1 1/2 cups old-fashioned oats
-1 cup white chocolate chips
-1 cup dried cranberries

1. Preheat oven to 350F. Line baking sheets with parchment paper.
2. In the bowl of an electric mixer, beat butter and sugar until light and fluffy. Mix in egg and vanilla. Beat in pumpkin puree until fully incorporated.
3. In a separate bowl, mix flour, baking soda, salt, and spices. Mix flour mixture into wet ingredients just until incorporated. Beat in oats until well-combined.
4. Fold in white chocolate chips and dried cranberries with a rubber spatula.
5. Drop small scoops of dough (I used a small cookie scoop) onto prepared baking sheets. Bake 12-14 minutes, until lightly browned. Cool cookies for 5 minutes before transferring to a wire rack to cool completely.