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Pumpkin-Cranberry Breakfast Cookies

Pumpkin-Cranberry Breakfast Cookies

Cookies for breakfast? Who ever said dreams don't come true?

Cook: 12-13 minutes
Serves: 24 Save

Ingredients (14)

  • 1¼ cup Whole Wheat Flour
  • ½ tsp Baking Soda
  • ½ tsp Ground Ginger
  • or ½ tsp Pumpkin Pie Spice
  • ½ tsp Salt
  • 2 T Butter
  • ¼ cup Canola Oil
  • ⅓ cup Maple Syrup
  • 1 Egg
  • 1 tsp Vanilla Extract
  • ⅓ cup Canned Pumpkin Puree
  • 1 cup Old Fashioned Rolled Oats
  • ½ cup Dried, Unsweetened Cranberries
  • ⅓ cup Walnuts, Chopped
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Directions

  1. Combine flour, baking soda, ginger and salt in a bowl.
  2. Using an electric mixer on medium speed, beat together butter, oil and syrup in a mixing bowl until creamy. Add egg, vanilla and pumpkin. Beat until smooth. Add flour mixture and beat 30 seconds.
  3. Fold in oats, dried cranberries and walnuts. Refrigerate 30 minutes.
  4. Preheat oven to 350°F. Line baking sheets with waxed paper.
  5. Scoop dough by heaping tablespoons 2 inches apart onto baking sheets. Bake 12 to 13 minutes, until light golden. Remove from oven and transfer cookies to a wire rack to cool completely.
TIP: Make a batch of these on the weekend and store in the freezer!