Everything but the Kitchen Sink Cookies

Our first snow in Hollywood, Alabama {December 12, 2010}

With all of the cold weather over the last couple of days, I got a hankering for some warm cookies. After looking through my pantry and surfing the internet, I decided to modify this Pumpkin Oatmeal Cookies recipe that I found on Annie’s Eats. The end product was excellent, though craisins would have been a good addition.
Here is my modified version of the recipe:
1 cup all-purpose flour
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. grated nutmeg

Dash of allspice
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1/2 cup pumpkin puree
3/4 cups old-fashioned oats
3/4 cup white chocolate chips
3/4 cup chopped pecans
1/2 cup shredded coconut
  • Preheat the oven to 350˚ F.  Line baking sheets with parchment paper.
  • In a medium bowl, combine the flour, baking soda, spices and salt. 
  • Whisk to blend.  
  • In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 3 minutes.  
  • Blend in the egg and vanilla.  
  • Beat in the pumpkin puree until well incorporated.  
  • With the mixer on low speed, mix in the dry ingredients just until incorporated.  
  • Beat in the oats until combined.  
  • With a rubber spatula, fold in the chocolate chips, shredded coconut and chopped pecans until evenly mixed.
  • Drop in small scoops (about 1½-2 tablespoons) onto prepared baking sheets, spaced 2-3 inches apart.
  • Bake 12-14 minutes, or until the cookies are lightly browned.  
  • Allow to cool on the sheets about 5 minutes, then transfer to a wire rack to cool completely.  
  • Store in an airtight container {AND send the extras to work with your husband so you don’t eat 2 dozen cookies by yourself}.

Makes about 24 cookies

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