With your leftover cranberry sauce and pumpkin, bake some Thanksgiving cookies. I’ve used jellied and whole-berry cranberry sauce, and both are equally delicious. —Heather Bates, Athens, Maine
Day After Thanksgiving Cookies
Day After Thanksgiving Cookies
Prep Time
25 min
Cook Time
15 min
Yield
6 dozen
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 3/4 cup canned pumpkin pie filling
- 1/2 cup whole-berry cranberry sauce
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour
- 1-1/2 cups quick-cooking oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup white baking chips
- 1 cup semisweet chocolate chips
Directions
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in pie filling, cranberry sauce, egg and vanilla. In another bowl, whisk flour, oats, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into creamed mixture. Stir in chips. Refrigerate, covered, until firm, about 2 hours.
- Preheat oven to 350°. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until edges are golden brown, 15-18 minutes. Cool on pans 5 minutes; remove from pans to wire racks to cool completely.
Nutrition Facts
1 cookie: 98 calories, 4g fat (3g saturated fat), 10mg cholesterol, 63mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 1g protein.
Loading Popular in the Community
Loading Reviews
