Categories: Cookies
Ingredients
- 1 1/4 cups whole wheat flour
- 1/2 tsp. baking soda
- 1/2 tsp. ground ginger or pumpkin pie spice
- 1/2 tsp. salt
- 2 Tbsp. butter
- 1/4 cup canola oil
- 1/3 cup map-le syrup
- 1 egg
- 1 tsp. vanilla extract
- 1/3 cup pumpkin puree
- 1 cup old-fashioned oats
- 1/2 cup dried cranberries (like Craisins)
- 1/3 cup chopped walnuts
Directions
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Combine flour, baking soda, ginger and salt in a bowl.
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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. Fold in oats, dried cranberries and walnuts. Refrigerate 30 minutes.
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Preheat oven to 350 degrees. Line baking sheets with waxed paper.
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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.
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Makes 2 dozen