Recipe By @ Tracy (sugarcrafter)
The perfect fall cookie.
- 2 sticks Butter
- 1 cup Granulated Sugar
- 1 cup Packed Brown Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
- ¼ cups Pumpkin
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1-½ teaspoon Ground Cinnamon
- 2 cups Quick Cooking Oats
- 6 ounces, weight Dried Cranberries
First, grab the 2 sticks of butter, and stick them in the microwave for about 20 seconds to soften them.
In a large bowl, cream together the butter, sugar, and brown sugar. Beat in the eggs one at a time. Slowly beat in the vanilla and pumpkin.
In a medium bowl, combine the flour, baking soda, salt, and cinnamon. Beat the dry ingredients into the pumpkin mixture, half at a time. Pour in the oats, and then stir them in.
Finally, mix in the cranberries. Then, and this is important, cover the dough and chill in the refrigerator for at least an hour.
When the dough is ready, preheat the oven to 375 degrees and prepare two baking sheets with parchment paper. Roll the dough into balls and place them 2 inches apart on the baking sheets. Sprinkle granulated sugar over the tops of the cookies, and then gently flatten each cookie with a fork.
Bake for 10 to 12 minutes. Let the cookies cool on the baking sheets for 2 to 3 minutes before removing to a wire rack to cool completely.