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.

Country Woman - - LET’S EAT - —HEATHER BATES ATHENS, ME

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

cran­berry sauce

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.

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