Day After Thanksgiving Cookies
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 TimePrep: 25 min. + chilling Bake: 15 min./batch + cooling
Makesabout 6 dozen
- 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 Eggland's Best 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
- 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, 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.
Nutrition Facts1 cookie: 98 calories, 4g fat (3g saturated fat), 10mg cholesterol, 63mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 1g protein.
Originally published as Day After Thanksgiving Cookies in Taste of Home Christmas Annual 2015
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