Pumpkin Oatmeal Chocolate Chip & Cranberry Cookies
These cookies are soft-cake like because of the pumpkin and applesauce. Dried cranberries and chocolate chips give the cookies additional deliciousness.
Yield
6 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
whole-wheat flour
|
|
| 1 | cup |
rolled oats
quick cooking, uncooked |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
butter
melted |
|
| ¼ | cup |
canola oil
or light olive oil, or grape seed oil |
|
| ½ | cup |
applesauce
unsweetened, natural |
|
| ⅔ | cup |
brown sugar
packed |
*
|
| ⅔ | cup |
granulated sugar replacement
or 2/3 cup sugar |
* |
| 1 | large |
eggs
slightly beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
canned pumpkin purée
pureed |
|
| 1 | cup |
chocolate chips (semi-sweet)
|
*
|
| 1 | cup |
cranberries, dried
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
whole-wheat flour
|
|
| 237 | ml |
rolled oats
quick cooking, uncooked |
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
butter
melted |
|
| 59 | ml |
canola oil
or light olive oil, or grape seed oil |
|
| 118 | ml |
applesauce
unsweetened, natural |
|
| 158 | ml |
brown sugar
packed |
*
|
| 158 | ml |
granulated sugar replacement
or 2/3 cup sugar |
* |
| 1 | large |
eggs
slightly beaten |
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
canned pumpkin purée
pureed |
|
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
| 237 | ml |
cranberries, dried
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Coat baking sheets with cooking spray or line with baking mats or parchment paper.
In a large bowl, add flours, oats, baking soda, cinnamon and salt, mix until well cominbed; set aside.
Add melted butter, oil, apple sauce and both sugars in another bowl, and stir until well mixed.
Add egg and vanilla, mix well.
Pour liquid mixture into flour-oats mixture, and stir until just moistened.
Stir in chocolate chips and cranberries.
For each cookie, drop tablespoonfuls of dough onto prepared baking sheet.
Bake about 25 minutes until lightly browned around edges and top.
Remove from ove and let cool on sheet on wire rack for about 5 minutes.
Remove cookies from sheets to wire rack, and let cool completely.
Cookies can be stored at an air-tight container for about 1 week.
