DAY AFTER THANKSGIVING COOKIES
Bake up some cookies with your extra cranberry sauce and pumpkin. I’ve used jellied and whole-berry cranberry sauce, and the pumpkin can be canned or cooked.
PREP: 25 MIN. + CHILLING BAKE: 15 MIN./BATCH MAKES: ABOUT 6 DOZEN
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
³/₄ cup canned pumpkin pie filling 1/2 cup whole-berry
1 large egg
2 tsp. vanilla extract
21/2 cups all-purpose flour
11/2 cups quick-cooking oats
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/₄ tsp. ground cloves 1 cup white baking chips
1 cup semisweet chocolate chips
1. In a large bowl, cream butter and sugars until light and fluffy. 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.
2. Preheat oven to 350°. Drop the dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until edges are golden brown, 15-18 minutes. Cool on pans for 5 minutes; remove to wire racks to cool completely.
1 COOKIE 98 cal., 4g fat (3g sat. fat), 10mg chol., 63mg sod., 15g carb. (10g sugars, 1g fiber), 1g pro.