Quick Pumpkin Cookies W/ White Choco-Chips & Cranberries |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These or soo, sooo yummy! Everytime I make them they're gone within a day.My favorite thing is that their really moist and (when their there) they can stored for a really long time. NOTE: if you enjoy choco-chips/cranberries more than the average bear, then feel free to add more as neccesary. Ingredients:
2 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1/2 teaspoon salt |
1 teaspoon brown sugar |
1 1/2 cups white sugar |
1/2 cup butter |
1 -2 cup pumpkin puree |
1 teaspoon vanilla extract |
1 (9 ounce) bag white chocolate chips |
1 (5 ounce) bag dried cranberries |
Directions:
1. Pre-heat the oven to 350 degrees, and line a pan with either parchment paper or non-sticking spray.
2. In a large bowl combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
3. In a separate bowl mix together butter, vanilla extract, pumpkin puree, white sugar, and brown sugar.
4. Stir the flour mixture in gradually until well incorporated. Stir in the white chips and cranberries.
5. Drop in rounded spoonfuls onto baking sheet approximately 2-inches apart.
6. Bake for 15-18 minutes until edges are firm.
7. Once done remove and serve.
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