Fall Breakfast Cookies
A delicious and great way to use up that left over pumpkin puree
Servings: 12 large cookies
Ingredients
- 1/2 cup dried cranberries
- 1 stick of unsalted butter at room temperature or 1/2 cup
- 3/4 cup of brown sugar packed
- 1 egg
- 1 tbsp vanilla extract
- 1 1/2 cups of old fashioned oats
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/4 cup of flour
- 1/2 cup of canned pumpkin not pumpkin pie filling but pure pumpkin
- 1/2 cup of unsweetened shredded coconut
- optional : 1/2 cup chopped nuts pecans, almonds or walnuts
Instructions
- Preheat oven to 375 degrees F and line a large baking sheet with parchment paper or lightly grease baking sheet.
- In a large bowl, cream (mix together) your sugar and butter until light.
- Add your egg and mix that in well.
- Next add your vanilla and pumpkin and mix until incorporated. In a separate bowl, sift together your flour, baking soda and salt.
- Now add this into your butter mixture and mix until all incorporated. Now mix in your coconut, cranberries and nuts if you are using them.
- With a medium sized ice cream scoop (for larger cookies) or a heaping tablespoon (for smaller cookies), scoop your batter on to the baking sheet and spread them about 1/2 inch apart.
- Bake for 10-15 minutes for tablespoon scoops or about 15-20 minutes for small ice cream scoop sized or until they are turning golden brown on the top and on the edges.
- Let cool for at least 10 minutes to set up on cookie sheet once they are out of the oven. They will firm up as they cool.
- After 10 minutes, remove from the sheet pan on to a cooling rack and let completely cool for another 10-15 minutes. They will be soft and chewy and delicious!
- Enjoy!