Pumpkin Oatmeal Cookies II |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Super-simple recipe that results in soft, cakey cookies. I started making these for a quick breakfast item after realizing just how much I was spending on my morning Clif bar. If you aren't so hot on Craisins, feel free to omit them. Stored in an airtight container, these will last about a week. Ingredients:
3 cups old fashioned oats |
1 cup milk |
1/2 cup pecans, chopped (you can also use walnuts if preferred) |
1 (15 ounce) can pumpkin |
1 large egg |
2 egg whites |
1 1/3 cups dark brown sugar |
2 teaspoons vanilla |
3 cups whole wheat flour |
2 teaspoons baking soda |
1 teaspoon salt |
3 teaspoons pumpkin pie spice |
1/2 cup dried sweetened cranberries (optional) |
Directions:
1. Mix together oats, milk, and pecans in a bowl and set aside.
2. Mix together brown sugar, egg whites, pumpkin, and vanilla in a large mixing bowl.
3. Add flour, baking soda, salt, and pumpkin pie spice, and stir well to combine.
4. Add oat mixture and cranberries and stir well (the cookie dough will look like lumpy oatmeal).
5. Drop batter by tablespoonfuls onto cookie sheets sprayed with non-stick spray or lined with parchment paper. Flatten each cookie slightly with a fork or spatula.
6. Bake at 350 degrees for 13 minutes.
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