Fall Breakfast Cookies
A delicious and great way to use up that left over pumpkin puree
Prep Time10 mins
Cook Time15 mins
Total Time30 mins
Servings: 12 large cookies
- 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
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!