Happy Saturday and I’m sharing a recipe for Oatmeal pumpkin cranberry white chip cookies.
It’s October 10th and that means today is our 10th on the 10th challenge hosted by Ann from The Apple Street Cottage. For this month’s theme it’s anything Harvest.
At the bottom of my post will be a list of all the bloggers participating. I would love for you to visit these talented ladies to see how they utilized their budget this month,
I think these cookies are perfect for this time of year. Pumpkin everything is my motto during the fall season.
The 10th on the 10th is a great way for us to share projects or recipe to keeps on a budget. I had everything in the house except for the Oatmeal cookie mix so this cost me $2.50.
By the way, if you have to purchase everything it would be around $7.
Where Did the Recipe Come From?
I shared a similar recipe Pistachio Macadamia and white chocolate chip cookie recipe that you should check. These get a huge thumbs up whenever I make a batch.
You’ll also notice my photos are much improved.
Let’s Begin With This Recipe
Items Needed
- Bag Betty Crocker Oatmeal
- 1 package Pumpkin Spice Instant pudding
- 1/4 cup of flour
- 2 large eggs at room temperature
- 1/4 cup dried cranberries
- 1 teaspoon pumpkin pie spice
- 1 stick melted salted butter
- 1/4 Ghirardelli white chocolate chips
- preheated oven at 350
Ordinarily I make cookies from scratch, however there are those times when I take short cuts. Nothing wrong with using this method they are homemade and are made with love.
These cookies in particular are perfect for this time of year. We are all thinking about pumpkins and warm spices this time of year. Oatmeal cookies have a hearty texture for the season also a slight sweetness from brown sugar. These Oatmeal pumpkin cranberry white chip cookies are an easy, fun and quick recipe for the family too enjoy together.
If you can’t find this pudding in your local supermarket purchase it here for a package of three and a great price
Adding dried cranberries gives a bit of tang with the sweetness of the white chocolate chips. I specify Ghirardelli because these are true white chocolate and other brands are not. The bit f extra money is worth it in my opinion.
First, melt your stick of butter so it can cool slightly. Do this because you don’t want scrambled eggs when you add the butter and eggs to the dry ingredients.
In the meantime, to a large bowl add the cookie mix, pudding, flour and pumpkin pie spice. Using a wire whisk combine well. Also whisking breaks down any lumps from the cookie mix and combines the ingredients well.
After combining the ingredients add the room temperature eggs and mix with a metal spoon. I suggest a metal spoon because a wooden spoon doesn’t work as well again, my opinion. Before the ingredients are too incorporated is the best time to add your cranberries and white chocolate chips.
Now, using a cookie scoop fill your scoop making sure it is level. In my experience these cookies are better if they are kept to this size.
Finally, place your filled cookie sheet into your preheated oven for 15 minutes. After the timer goes off leave the cookies on the cookie sheets for two minutes. Then place the cookies on a cooling rack to cool completely.
Store in an air tight container. Also these cookies are great to make and put in the freezer, if you would like to make more for a later date. I have done this a few times and the cookies are perfect.
Are you getting the urge to bake or make fall comfort foods yet?
They’ll fly out of the house