Pumpkin Oatmeal Cookies with Walnuts and Dried Cranberries Dry Ingredients: ◾2 cups all-purpose flour – I prefer King Arthur’s. You could also fresh ground soft white wheat, or a gluten free flour blend ◾1 cup uncooked oatmeal – quick cooking for a softer cookie, old fashioned or steel cut for a chewier cookie ◾1 teaspoon baking powder ◾1/2 teaspoon baking soda ◾1/2 teaspoon sea salt or Real Salt ◾1 1/2 teaspoons ground cinnamon, preferably organic ◾1/4 teaspoon ground cardamom, preferably organic – you can substitute more cinnamon if you don’t have cardamom Wet mix ingredients: ◾1 cup (8 ounces) butter, softened ◾1 cup light brown sugar, packed ◾3/4 cup granulated sugar ◾1 large chicken egg or small duck egg ◾1 1/2 teaspoons vanilla extract ◾1 cup home cooked pumpkin (squash) puree or 1 cup canned solid pack pumpkin Ingredients to add last: ◾1 cup dried cranberries or dried tart cherries ◾1 cup chopped walnuts or pecans, preferably as crispy nuts Directions Heat oven to 350°. Lightly grease baking sheets or line with parchment paper or reusable parchment sheets. In a medium bowl, mix together dry ingredients and set aside. (If you don’t want to dirty a bowl for this, you can dump them straight onto the top of your wet mixture, but this ensures they are thoroughly mixed.) Cream the butter and sugars in a large bowl until well blended. Mix in the egg, vanilla, and pumpkin.
Posted on: Sat, 27 Sep 2014 01:19:24 +0000
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