I'm a bit of a scatterbrain. I live by lists and reminders. My desk at work is covered in post-its of things that need doing. I've always been this way. I'm a day dreamer and easily distracted. When I was younger my mum would send me upstairs for a hairbrush, I'd go up and then come back a few seconds later asking what she wanted. Told you I was a scatterbrain.
I try to be organised, hence the post-its and to do lists but eventually they all boil down to chaos. I might show you a picture of my desk one day...but don't judge me.
These cookies appeal to my scatterbrain. I love the messy randomness of oatmeal cookies and just to be extra special I drizzled white chocolate over them. A few months ago Nick and I were eyeing up some blueberry oatmeal cookies in Marks & Spencers and they've been in the back of my mind for ages. I felt like these were the perfect Autumn alternative.
So this is my last pumpkin post. Out of 1 medium pumpkin I baked 2 of the bundt cakes, a large batch of granola and these cookies. I wanted to show you just how versatile an ingredient pumpkin puree is, and I only delved into the baking side...I didn't even go near the savoury side, which is just as excellent.
The spices are really subtle but give just a hint of warmth and the cranberries add a nice sweet bite. They are soft in the middle and have just a little crunch on the edges, that's how I like my cookies. I left a box of these with my sister when I visited home last weekend and she took them into work, she reported back that they were cleared out pretty quickly. She works in a pretty fancy shoe shop so I'm wondering if I can pay for Vivienne Westwood x Melissa flats with cookies? Probably not. If I could pay for things in cookies I'd be sorted for life.
Pumpkin, Oatmeal & Cranberry Cookies
(adapted from Two Peas & Their Pod)
250g plain flour
1 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1/2 teaspoon salt
180g unsalted butter
150g light brown sugar
220g caster sugar
240g pumpkin puree
1 large egg
1 teaspoon vanilla extract
130g dried cranberries
100g white chocolate, broken up
- Preheat oven to 175 C/350 F. Line a large baking tray with greaseproof paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, spices and salt.
- In another large bowl, beat butter, brown sugar and caster sugar until light and fluffy. Add pumpkin, egg, and vanilla extract. Beat until combined. Gradually add flour mixture and mix until ingredients are incorporated.
- Stir in oats and dried cranberries. Drop cookie dough by rounded tablespoons onto prepared baking tray.
- Bake cookies for about 12 minutes or until the edges are lightly browned. Cool on the baking tray for a couple of minutes and the place on a cooling rack to cool completely.
- In a double boiler, melt the white chocolate pieces and then drizzle over the cookies using a spoon. Leave the chocolate to set on the cookies and then try not to eat them all.