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!
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A & O
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