Have I got a cookie for YOU!

[SoCalDem]

I tried these and they are WONDERFUL.. I did put walnuts in mine, but... anyway

I found them at :
http://sugarcrafter.net/recipes/recipes-by-category/


http://sugarcrafter.net/tag/cookie/


* 2 sticks butter
* 1 cup granulated sugar
* 1 cup packed brown sugar
* 2 eggs
* 1 tsp vanilla extract
* 1/4 cup pumpkin
* 2 cups flour
* 1 tsp salt
* 1 tsp baking soda
* 1 1/2 tsp ground cinnamon
* 2 cups quick cooking oats
* 6 ounces dried cranberries

First, grab the 2 sticks of butter, and stick them in the microwave for about 20 seconds to soften them

In a large bowl, cream together the butter, sugar, and brown sugar.

Beat in the eggs one at a time.

Slowly beat in the vanilla and pumpkin.

In a medium bowl, combine the flour, baking soda, salt, and cinnamon.

Beat the dry ingredients into the pumpkin mixture, half at a time.

Finally, mix in the cranberries. Then, and this is important – cover the dough and chill in the refrigerator for at least an hour.

When the dough is ready, preheat the oven to 375 degrees and prepare two baking sheets with parchment paper. Roll the dough into balls and place them 2 inches apart on the baking sheets. Sprinkle granulated sugar over the tops of the cookies, and then gently flatten each cookie with a fork.




Bake for 10-12 minutes. Let the cookies cool on the baking sheets for 2-3 minutes before removing to a wire rack to cool completely.

[The empressof all]

1. Those look wonderful!

I'm going to make them and add Pecans! I need to book mark this cause I'm not baking them till Thanksgiving so I can have one! (or three....)

[supernova]

2. Oh yeah!

When I worked at IBM, the residential property managers we worked with (we had out of towners working with us on an ongoing basis), used to bring oatmeal cranberry cookies in to us as a perk.

I never could resist 'em.

:thumbsup:

[The empressof all]

3. OK...I'm thinking way too much about these cookies now

I'm thinking I might even guild this lilly a bit further with some white chocolate or cinnamon chips. Thanks alot :sarcasm: It's not like I have 50 billion other things to think about...Now it's fricken cookies! :rofl: :rofl: :rofl:

[SoCalDem]

4. aaah ... you have exposed your true identity

[hippywife]

5. Bill's been wanting another oatmeal cookie.

And I have a couple of pie pumpkins ready to cook and puree this weekend. Thanx for posting these. :9 :hi:

[beac]

6. Those DO sound yummy!

I've been using pumpkin pie spice in my Oatmeal Cookies for years (my "secret" ingredient). Will definitely have to give actual pumpkin a whirl. Copied and saved. Thanks! :hi:

[EFerrari]

7. Mom is going to LOVE these. They have everything

she really likes in them. Thanks.

[MagickMuffin]

8. OOOWEEE, I think I would cut down some of that sugar

I have started doing this to a lot of my recipes from cakes to cookies. I just made a batch of Chocolate Chip Cookies, the recipe calls for 3/4 cups of brown and white sugar, I lower it to a 1/2 cup each and the cookies are still just as good. Maybe even better.

Anyway they do look good.

[hippywife]

9. Whoa!! I missed that part.

Glanced right past it. I would cut it down, too. I've begun using only brown sugar in my cookies and quickbreads.

[MagickMuffin]

10. It's amazing how much sugar goes in a recipe, when it really doesn't need that much

I still use both varities, but decrease the amounts from anything to 1/4 cup to a 1/2 cup you'd never notice it.

[SoCalDem]

11. The sugar to fat ratio affects the texture of the finished product

but I too, reduce it here and there. Of course the secret can be to make the cookies smaller, and to give most of them away :evilgrin:

you might find this article intersting:


Low-Sugar Baking Tips

by the Editors of Easy Home Cooking Magazine


snip

It's okay to use sugar in moderation, but use it wisely. In other words, incorporate sugars that contain some nutritional value. Natural sugars -- those naturally a part of food, such as fructose in fruit or lactose in milk -- give you carbohydrates, vitamins, and minerals. Cutting back on the amount of granulated sugar in your recipes and sometimes adding sweetness by using sugar substitutes will help control the carbohydrate count as well.

When it comes to baking, however, that "non-nutritious" granulated sugar is very important. It not only provides flavor, but affects volume, moisture, texture, and color as well. When you bake, substituting other ingredients for sugar can cause problems. Even when using small amounts of granulated sugar in combination with sugar substitutes, it's the combination of other ingredients that will create the successful results larger amounts of sugar normally achieve.

The cooking properties of sugar substitutes are different than those of sugar, so substitutes work best in recipes where sugar is used primarily for sweetening. To get the most natural-tasting sweetness from sugar substitutes, use them on cold items -- over fruits and cereals, in lemonade and iced tea -- or after removing a cooked item from the heat. Prolonged cooking at high heat can destroy some sweetness and produce an unpleasant aftertaste. Try using half sugar substitute and half granulated sugar when baking your favorite recipes.

Following are tips on adding flavor, volume, sweetness, color, and moistness to baked goods made with reduced sugar, sugar substitutes, or a combination of sugar and sugar substitutes.


snip

[EFerrari]

12. Huge hit!

I made a batch of these up tonight and my circumspect Mum ate them warm. :woohoo:

[hippywife]

13. How many does this batch make?

I have my pumpkin all pureed and ready to do them but can't find the number of cookies in the batch in case I need to double it.

:hi:

[EFerrari]

14. I got 4.5 dozen.

[hippywife]

15. Looks about what I'll end up with, too.

Maybe just 4 dozen. I'm using a cookie scoop and not flattening them or adding more sugar to the top. I'm so tired, I just want to finish up and go to bed.

Thanx, E. :hi:

[Lefta Dissenter]

16. I'm even more tired than you are!

My batch is in the fridge, ready to bake tomorrow! :hi:

Mmmmmmmmmmmmmmmmmm... warm cookies for breakfast..... :)

[hippywife]

17. If I didn't have to work tomorrow

it was a strong consideration. But then there would have been no cookies for Bill's lunch, so I really had to do it tonight. I should have been in bed two hours ago. My fault for sitting on my butt so long today and yesterday.

Enjoy your cookies! :hi: