I first found this recipe on all.recipies.com. The problem with many of their cookie recipes is that the recipes are too large. They previously had a function where one could size up or size down the recipe. One could even convert it to metrics if they wanted. The website looks different and not as user friendly.
I cut the recipe in half by hand and changed a few things. After cutting it in half, there was too much batter. I am now in the habit of freezing my treats.
Dry ingredients
2 cups white flour
1 cup rolled oats (not instant)
1 teaspoon baking soda
.5 teaspoon baking powder
.5 teaspoon salt
Wet Ingredients
.75 cup butter melted to room temperature
1 cup brown sugar
.5 cup white sugar
6 oz pumpkin puree
.5 egg (yeah, that one was messy)
1 tsp vanilla
Combine the Dry Ingredients with the Wet Ingredients. Now comes the fun part, add 1 cup of white chocolate chips. This is where you would add the dry cranberries or raisins.
Follow usual baking instructions.
Preheat oven to 370
Bake about 10 to 12 minutes. My rule is bake them until they are done. These things cannot always be timed to perfection.
The Glaze
In a small jar or bowl combine the following
1 cup powdered sugar
3 tablespoons syrup
1 tsp nutmeg
1 tsp ground ginger
1 tsp vanilla extract
3 tbs milk
mix the ingredients well. If it is still thick, or clumpy, add more milk. Pop it in the microwave for 30 seconds and mix again. Drizzle over cookies. The glaze should go well with the cookie.
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| Ingredients for the cookie Glaze |
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| It looks clumpy after mixing, put it in the microwave if this happens |
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| First ingredient in the cookie batter |
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| The Wet ingredients |
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| Butter |
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| White chocolate chips |
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| Second batch, we have raisins and dark chocolate chips |
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| Delicious! |
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