Recipe by elastigirl
Super-simple recipe that results in soft, cakey cookies. I started making these for a quick breakfast item after realizing just how much I was spending on my morning Clif bar. If you aren't so hot on Craisins, feel free to omit them. Stored in an airtight container, these will last about a week.
Top Review by Yoga Booty
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!
- 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 See How It's Made
- 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.