Day After Thanksgiving Cookies
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
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
Reviews
I joined just to leave this review. These cookies are awesome. I followed the recipe almost exactly except I added two eggs instead of one since mine were on the small side. I also tend to scoop my dough on the larger size, but baked them for 15-16 minutes. They turned out fluffier than the photo above shows, were moist and delicious. Everyone enjoyed them immensely. You taste the yummy pumpkin, then get a zing of cranberry and crunch of chocolate with the oats giving body to the cookie. This recipe is a keeper.
These cookies were a hit! I love the "holiday" ingredients. No one ingredient was expensive, and everything was available at my local Target. There were a lot of ingredients, but mixing them was simple, so this wasn't a difficult recipe! Made the house smell fantastic -- the nutmeg scent stood out. And the cookies were delicious. Such a unique recipe, which makes it a great holiday gift. Because of the cookie's color, it was a little hard for me to tell when they were done. May want to test a few individually for the best bake time in your oven, before baking the whole batch.
Could pumpkin pie filling be replaced with plain canned pumpkin and extra spices?