Total Time
25mins
Prep 15 mins
Cook 10 mins

From my bakingaddiction.com

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.
  2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl.
  3. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.
  4. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated.
  5. Fold in white chocolate chips and dried cherries.
  6. Drop by rounded tablespoons onto prepared baking sheets.
  7. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  8. Storage: Cookies store well in an airtight container for up to three days.
  9. Notes: Get creative! Add in whatever strikes your fancy, I can imagine a variety of chocolates, nuts, and dried fruits will really make the flavors and textures of this cook truly amazing.
Most Helpful

5 5

These cookies are terrific! I always refrigerate my cookie dough for an hour before I bake, and return the dough to the refrigerator between batches. This helps the cookies crisp up on the outside while keeping the centers moist. I added some heath chips with my craisins to make a full cup and I used dark chocolate chips. Thanks for the recipe!

5 5

These cookies are delicious! Perfect for the Fall baking season. I didn't have dried cherries, so I used dried cranberries....really good. Thanks!