Oatmeal Cookies with a Twist

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My Mom’s favorite cookies are Oatmeal Raisin, so it is safe to say that I have tasted my fair share of Oatmeal cookies in my life.   To put a seasonal twist on the classic Oatmeal Raisin cookie, we have added some seasonal flavors: Pumpkin, Pecan, and Cranberry.  These will literally start to evaporate after they come out of the oven.

1 1/2 Sticks of Butter

3/4 c. Light Brown Sugar

1/2 c. Sugar

2 Eggs

1 tsp. Vanilla Extract

1 1/2 c. Flour

1 tsp. Baking Soda

1 tsp. Cinnamon

1/4 tsp. Nutmeg

2 Tbsp. Honey

3 Tbsp. Pumpkin Butter

3 c. Quaker Quick Oats

3/4 c. Raisin/Craisin Blend

3/4 c. Glazed Pecans chopped

Oatmeal Cookies with a Twist

Preheat the oven to 350*.  Start by slightly melting the Butter and beat together with the Light Brown and regular Sugar.  Add the Eggs and Vanilla to the Butter/Sugar mixture and continue to mix.  Start slowly adding the flour to the mixture, 1/3 of the flour at a time.  Add the Baking Soda, Cinnamon, Nutmeg, Honey and Pumpkin Butter to the batter ( I use a William&Sonoma Pumpkin Butter).  Stir in the Oats, Raisin/Craisins, and Pecans.  Spoon the cookies onto a lightly greased cookie sheet and bake for 8 minutes or until the bottom of the cookies brown.  Let cool for 2-3 minutes.  Serve and enjoy!

Fork It.

A & O

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