Monday, October 17, 2011

Pumpkin Oatmeal Raisin Cookies

My brother recently graduated from basic training for the National Guard and moved on to officer training school in Georgia. Before he graduated the only way to communicate with him was via snail mail. He has a bit more freedom now and since he has been gone for nearly 5 months he could really go for a little taste of home and I am more than happy to oblige. I have been instructed to not send too many goodies at a time because they are expected to eat it all the same day they receive it. Strange if you ask me, but I have every intention to send large amounts so that he has to share with his army friends. We all know how happy it makes me when other people can enjoy my food! I just mailed these today and can barely wait to hear how they like them!

These cookies are chewy, crispy and a bit cake like all at the same, just the way I like them.They are also simple and versatile. You could add cranberries, cherries, almonds, chocolate or anything you like. I suggest taking the extra little effort to toast any nut you choose to put in these because it really brings out their flavor. Enjoy these and be sure to share them with a friend!

Adapted from My Baking Addiction blog
Yield 30 cookies

1 1/2 cups all purpose flour
3/4 cups whole wheat flour
1/2 cups old fashioned oats
1 tsp baking soda
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp kosher salt
1 cup butter (2 sticks); softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup canned pumpkin puree
1 large egg
1 tsp pure vanilla extract
1 cup chopped walnuts
1 cup raisins

  1. Preheat oven to 350F.
  2. Heat a medium skillet over medium heat and toast walnuts until fragrant.
  3. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl and mix to combine.
  4. Beat butter, brown sugar and granulated sugar until light and fluffy (about 5mins).
  5. Add pumpkin, egg and vanilla to the butter and mix to combine. Add the dry ingredients, raisins and nuts and mix until just combined. 
  6. Drop onto a cookie sheet by the rounded tablespoon an inch apart. 
  7. Bake for 12-14 minutes and let cool slightly and then move to a rack to cool.

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