Pumpkin Oatmeal Cookies II
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
48 cookies
- Serves:
- 48
ingredients
- 3 cups old fashioned oats
- 1 cup milk
- 1⁄2 cup pecans, chopped (you can also use walnuts if preferred)
- 1 (15 ounce) can pumpkin
- 1 large egg
- 2 egg whites
- 1 1⁄3 cups dark brown sugar
- 2 teaspoons vanilla
- 3 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons pumpkin pie spice
- 1⁄2 cup dried sweetened cranberries (optional)
directions
- Mix together oats, milk, and pecans in a bowl and set aside.
- Mix together brown sugar, egg whites, pumpkin, and vanilla in a large mixing bowl.
- Add flour, baking soda, salt, and pumpkin pie spice, and stir well to combine.
- Add oat mixture and cranberries and stir well (the cookie dough will look like lumpy oatmeal).
- Drop batter by tablespoonfuls onto cookie sheets sprayed with non-stick spray or lined with parchment paper. Flatten each cookie slightly with a fork or spatula.
- Bake at 350 degrees for 13 minutes.
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Reviews
-
I was looking for a quick recipe that didn't include any butter and these were great. I used mini chocolate chips and regular flour. I think next time I will use less baking soda as they were more muffin texture than I wanted. I will definately make these again with a different add in. thanks for the recipe!
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These r really good! When I put them thru my recipe builder at wwonline they came out to 1 point per cookie. This was even after I added 1/2 cup of mini chocolate chips (kid’s idea). I used raisins (what I had on hand) instead of craisins. I didn’t have whole wheat flour so I used 1 1/2cups of regular flour and 1 1/2cups of natural wheat bran. Because I was trying to figure out points I counted the servings and I came up with 64 (1 generous tablespoon each). I found that I only needed to bake them for 12 minutes, different ovens I suppose. This cookie is very cake-like and something that even while trying to lose weight I feel I can enjoy as either a quick breakfast or snack. Even my children enjoyed them. Thanks so much for posting this fabulous recipe!
RECIPE SUBMITTED BY
My name is Stephanie, and I'm keenly interested in food and the science (yes, science!) of cooking. I'm an avid Alton Brown fan, and I take a similar scientific approach to the food I eat. I'm a former successful Atkins dieter who just recently went vegetarian and I'm having to relearn how to cook.
My passion for cooking is second only to my passion for music in any and most forms. Some examples: Arcade Fire, Bright Eyes, Cat Power, Death Cab for Cutie, Elliott Smith, Franz Ferdinand, Gnarls Barkley (just A-G, to name a few).
Favorite cookbook of the moment: "I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands" by Kara Zuaro.
All-time favorite: Better Homes and Gardens New Cookbook. My grandma had one, my mom has one (and grandma's copy!), and I have one. Great format, simplicity, ease of use, can't beat it.
Next cookbook acquisition will be a good metric cookbook. I already convert to metric in my head as I cook, but you lose something in the translation.