Day-After-Thanksgiving Cookies Recipe

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With your leftover cranberry sauce and pumpkin, bake some cookies. I’ve used jellied and whole-berry cranberry sauce, and the pumpkin can be canned or cooked. —Heather Bates, Athens, Maine
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min./batch
MAKES:72 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min./batch
MAKES: 72 servings


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3/4 cup canned pumpkin pie filling
  • 1/2 cup whole-berry cranberry sauce
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 cups quick-cooking oats
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup white baking chips
  • 1 cup (6 ounces) semisweet chocolate chips


  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in pie filling, cranberry sauce, egg and vanilla. In another bowl, whisk flour, oats, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into creamed mixture. Stir in chips. Refrigerate, covered, 2 hours or until firm.
  2. Preheat oven to 350°. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 15-18 minutes or until edges are golden brown. Cool on pans 5 minutes. Remove to wire racks to cool. Yield: about 6 dozen.
Originally published as Day-After-Thanksgiving Cookies in Taste of Home Christmas Annual Annual 2015, p166

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