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