This week has been my reading week, which naturally meant that I got ill, because I needed to spend my time writing essays. Typical. On the bright side, Taylor Swift’s new album ‘1989’ came out, which I have been dancing to all week (in between sneezes). Time is flying by, and now that Halloween has passed, it feels like Christmas is just around the corner – which quite frankly is terrifying. The last 8 weeks of this year are going to be incredibly busy for me – I have an insane amount of work to do in the coming weeks, and I’m already tired.
Toffee Apples didn’t happen..I looked at the recipe, saw it (unsurprisingly) involved boiling water and sugar together, and I didn’t really have time for disasters this week, so instead I decided to look for more ways to use the pumpkin puree I have still. These cookies are really quick and easy, and I chose to do the cranberry pumpkin ones because they seemed the most autumnal, but you can add chocolate chips or other dried fruit or nuts or anything you want really! To be honest, the pumpkin doesn’t add much flavour (unless you add your cinnamon,nutmeg and ginger), but it does give the cookies a nice yellowy colour inside. The original recipe is for tiny tiny cookies, and suggests it yields about 48-60 cookies – I made mine slightly bigger, about 3 inches across, and got 26, which seems a more manageable number to me (and a more satisfying size of cookie).
This recipe is in cups, but if you need conversions into grams or ounces, this is the best place.
Cranberry-Pumpkin Oatmeal Cookies (adapted from Fall Baking – November 2011)
1 cup butter, softened
1 cup packed brown sugar
1/2 cup caster sugar
1 tsp baking soda
2 tsp ground cinnamon or pumpkin pie spice
1/2 tsp salt
1 tsp vanilla extract
1 & 1/2 cups plain flour
3 cups oats
1/2 cup pumpkin puree
3/4 cup dried cranberries
1. Preheat the oven to 180C. In a large bowl beat together butter, brown sugar, caster sugar, baking soda, salt and spices. Beat in the eggs and vanilla until combined. Add flour. Stir in oats, pumpkin and cranberries until combined. Chill the dough if you want/if you have the time.
2. Drop heaped dessert spoons of dough onto lined baking sheets, about 2 inches apart. Bake for about 10-12 minutes or until light brown. Leave to cool on the sheets for a couple of minutes before transferring to wire racks to cool completely.