Recipe by dicentra
From my bakingaddiction.com
Top Review by Serenity Baker
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!
- 2 cups all purpose flour
- 1 1⁄2 cups old-fashioned oats
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1⁄2 teaspoon kosher salt
- 1 cup butter, softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup pure pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup dried cherries, roughly chopped
Directions See How It's Made
- Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.
- Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl.
- Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.
- Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated.
- Fold in white chocolate chips and dried cherries.
- Drop by rounded tablespoons onto prepared baking sheets.
- 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.
- Storage: Cookies store well in an airtight container for up to three days.
- 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.