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Friday, September 26, 2014

Pumpkin Oatmeal Cookies

Hi, I'm Vanessa from DIY180 I am happy to be here today at "The Life Of A Craft Crazed Mom".  My blog is about home decor, make overs, DIY projects and cooking yummy food for my family. Today, I am going to share with you one of my kids favorite recipes. These cookies are so chewy and wholesome and its an easier recipe, so your kids can help you make them.

Pumpkin Oatmeal Cookies
This recipe is super easy. You need two bowls, one for wet and one for dry then add the wet to the dry and mix. Easy!

Ingredients: 

1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon baking power
1 1/2 cups packed light brown sugar
1/2 cup of butter softened
1 egg
1 teaspoon vanilla
1/2 cup solid-pack pumpkin
2 1/2 cups uncooked old-fashioned oats
1 cup of dried raisins

1. Preheat the oven to 350 degrees. Lightly oil cookie sheets or you can line with parchment paper.
2. Sift the flour, cinnamon, salt, nutmeg, baking soda and baking power into a medium bowl.
3. Beat the brown sugar and butter on medium speed for 5 minutes or until fluffy.
4. Beat in the egg and vanilla till blended. Next add the pumpkin and beat on low till blended.
5. Take flour mixture and beat into the wet ingredients till blended. Then add the oats and mix well.
(FYI, the last few times I made these cookie I replace the old fashioned oats for 1 cup of granola cereal and the rest I used rolled oats and added to my mixture. It gives the cookies a chewy, crunchy taste. I have made the cookies with old fashioned oats and they are yummy too : ).
6. Stir in the raisins.
7. Drop the dough by the tablespoons 2 inches apart on the cookie sheet and bake for about 15 minutes and they are golden brown. Let the cookies sit on the cookie sheet for 2 minutes before transferring them to a wire rack. 

These lovelies are my favorite and I hope they become your as well!
Enjoy your yummy cookies with a tall glass of cold milk! I love being here today and thank you Mellisa for having me! 

Hugs,

Vanessa

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