Name: Day After Thanksgiving Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 dozen
Ingredients: 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 large egg, room temperature; 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 semisweet chocolate chips

With your leftover cranberry sauce and pumpkin, bake some Thanksgiving cookies. I’ve used jellied and whole-berry cranberry sauce, and both are equally delicious. —Heather Bates, Athens, Maine

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Day After Thanksgiving Cookies

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Yield:6 dozen

Prep:25 min

Cook:15 min

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Ingredients

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 large egg, room temperature
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 semisweet chocolate chips

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Directions

In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. 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, until firm, about 2 hours.

Preheat oven to 350°. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until edges are golden brown, 15-18 minutes. Cool on pans 5 minutes; remove from pans to wire racks to cool completely.