My original pumpkin cookie recipe landed me a blue ribbon. I wonder how this one will do?
And before I go any further, I would like to let you know that I have decided to adjust my blog posts. I have decided to take Saturday and Sunday off starting next week. I work hard to bring my readers daily posts, recipes, and interesting information, but I think I need a rest (at least two days anyway).
Thanks to my readers (you), I have accomplished a want (social networking), a need (sharing recipes), and a happiness (my enjoyment of helping others).
Thank you to all of you, from me (Angie)!!
This was purchased on one of my health food extravaganzas. You know, the ones where you tell yourself, "I really need to eat more healthy."
I purchased this trail mix, munched on it one night in front of the TV, and then it was forgotten. Poured into a bowl and decorated my kitchen counter for guests to view, a show-piece for my healthy eating attempt. OOPS!! Failed.
But I found the perfect home for this long forgotten trail mix. Why not? Place it in an oatmeal pumpkin cookie.
"This is the last time I will see pumpkin dishes passed through my innards."
I haven't told my kitchen sink yet that there is a pumpkin season, and he/she/it (unknown sex) will be seeing pumpkin again in a year. I have decided to let my kitchen sink be happy for the moment. I will break the news gently.
I have a cookie scoop equal to the size of 1/4 cup. I used this scoop to make the cookies, big, soft, scrumptious.
The baking time was definitely increased, and the outcome was fantastic.
2 c. all-purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
A couple shakes of allspice
1 c. butter, softened
1 c. light brown sugar
1/2 c. granulated sugar
1 large egg
1 tsp. vanilla extract
1 c. pumpkin puree
1 1/2 c. old-fashioned oats
2 c. trail mix
Preheat oven to 350 degrees F. Line baking sheets with parchment paper (I used my Pampered Chef baking stones without parchment paper and didn't have a problem).
In a medium bowl, combine the flour, baking soda, spices and salt. Whisk to blend. In the bowl of an electric mixer, beat together the butter and sugars on medium/high speed until light and fluffy, about 3 minutes. Blend in the egg and vanilla. Beat in the pumpkin puree until well incorporated. With the mixer on low speed, mix in the dry ingredients just until incorporated. Beat in the oats until combined. With a wooden spoon, fold in the trail mix until evenly mixed.
Drop in small mounds, about 1 1/2 - 2 TBS, onto prepared baking sheets, 2 -3 inches apart.
Bake 12 -14 minutes, or until the cookies are lightly browned. Rotate the baking sheets halfway through the baking time. Allow to cool on the cookie sheets for about 5 minutes, then transfer to a wire rack. Store in airtight container.
Note*: Using the 1/4 c. cookie scoop, the bake time for my cookies was 18 - 19 minutes.
Good Luck~Happy Eating~Enjoy
"Let your moderation be known unto all men." Phil. 4:5