Pumpkin Oatmeal Cookies with Chocolate Chips, Cranberries & Pecans

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It’s that time of year again. That time where you are bombarded with an abundance of pumpkin-spice recipes, snacks & drinks. But hey, I’m not complaining! Pumpkin is definitely one of my favorite ingredients to use during the Fall and I’m always looking for new ways to incorporate it into my desserts.

Today, I’ll be showing you how to make pumpkin oatmeal cookies with chocolate chips, cranberries & pecans. They’re perfect for casual gatherings or simply as an afternoon snack.

I bought most of my groceries from Stater Bros. and there were quite a few items on sale. Obviously, your total costs will most likely not be the same as mine, but hopefully this will give you a good estimate!

Ingredients & Costs:

  • 2 cups + 2 Tablespoons all-purpose flour = $0.60
  • 1 teaspoon baking soda = $0.01
  • 1 teaspoon baking powder = $0.02
  • 1 Tablespoon ground cinnamon = $0.58
  • 1 and 1/2 teaspoons pumpkin pie spice = $0.78
  • 1/2 teaspoon salt= $0.01
  • 1 and 1/2 cups old-fashioned rolled oats = $0.40
  • 1 cup (2 sticks) unsalted butter = $2.25
  • 3/4 cup dark brown sugar = $0.08
  • 1/2 cup granulated sugar = $0.08
  • 1 egg = $0.31
  • 3/4 cup pumpkin puree (Libby’s brand preferred) = $2.24
  • 1 teaspoon vanilla extract= $0.10
  • 1/2 cups semi-sweet or dark chocolate chips = $0.50
  • 1/2 cup of dried cranberries = $1.99
  • 1/2 pecans = $1.99

Grand Total = $11.94

Directions:

Original recipes makes 2 and 1/2 dozen cookies

1. Preheat the oven to 350F degrees and prepare a baking sheet with parchment paper or aluminum foil.

2. In a large bowl, toss the flour, baking soda, cinnamon, pumpkin pie spice, salt and oats together.

3. Heat the butter in the microwave until it turns a creamy texture (appx. 15-30 seconds). Whisk the butter, brown sugar & granulated sugar into a medium sized bowl. Once combined, whisk in the pumpkin, vanilla & egg.

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4. Pour into dry ingredients and gently mix. Then, delicately fold in the chocolate chips, cranberries and pecans. Don’t worry if the mixture is more wet than you expected – it’s supposed more of a cake-like cookie dough. Also, make sure not to over-mix!

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5. Scoop the cookie dough onto your prepared baking sheet. About 2 or 3 Tablespoons of dough per cookie. I used two spoons but using a cookie dough scooper would be more ideal. Feel free to flatten them slightly since theses cookies don’t spread out very much.

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6. Bake the cookies for 13-15 minutes until very lightly browned on the edges, and still appearing soft in the centers.

7. Allow the cookies to cool completely on the baking sheet and then enjoy! Store in an airtight container for up to 8 days.

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I hope you enjoyed reading my first blog post. Feel free to leave comments & questions, and I’d love to know how your cookies turned out!

Happy Baking,

Cindy

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