Pumpkin Oatmeal Cookies with White Chocolate & Cranberries

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The last two days have been filled with everything baking and a lot of trial and error.

I had been looking forward to trying out zucchini bread, as I’d made zucchini muffins and cookies previously and they both turned out great. So yesterday I got to it & baked my very first zucchini bread loaf! What a let-down… it was the nastiest zucchini bread I’ve ever tasted. It was my first time making zucchini bread and I think it may be my last. That’s how bad it was. It turned me right off, and I doubt I’ll be baking with zucchini for awhile now.

Since my love affair with zucchini died – today I’d decided I had waited long enough and it was time to start baking pumpkin goodies!

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YAY for PUMPKIN! Move over zucchini – there’s a new vegetable in town.
(Is pumpkin a fruit or vegetable?! I will admit, I had to google it – apparently it is technically a fruit, but is accepted by many as a vegetable. I’m just going to go with vegetable. It just seems more veggie-ish.)

My mom had told me to wait until October to start baking with pumpkin but I just couldn’t wait. (October! Who can wait till October to start baking with pumpkin? Definitely not I. Sorry Mom!) 

Like many bakers, I have a massive crush on pumpkin.
Pumpkin = Moist, Healthy, Sweet & Spicy Goodness. Who can resist?
I adore the flavor and will literally eat anything with pumpkin in it. (Anyone tried homemade pumpkin pasta or ravioli and know of a good recipe? I’m thinking about trying it out soon!)

For my first pumpkin recipe of the year, I decided to bake Pumpkin Oatmeal Cookies with White Chocolate & Cranberries – and they most definitely did not disappoint.
Besides the minor setback of almost burning the house down (yes, that happened – don’t ask. 😉 ), the cookies turned out perfect and my pumpkin craze has now officially started. (Be prepared for lots of posts on pumpkin-flavored baked goods!)
Bring on the Fall! 

If you’re looking for the ultimate chewy, moist, pumpkin-spiced, oatmeal cookies – this is the recipe for you! The pumpkin combined with the oatmeal, plus the addition of the white chocolate chips & cranberries give this cookie amazing texture, and tons of flavor. It is definitely one of my favorite pumpkin recipes!

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Pumpkin Oatmeal Cookies with White Chocolate & Cranberries

Ingredients:
(yield: 48-52 cookies)
2 cups all-purpose flour
1 1/2 cups old-fashioned oats
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
pinch of allspice
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup dried cranberries, roughly chopped

Directions:

1. Preheat oven to 350 degrees F. Spray cookie sheets with non-stick cooking spray, or line with parchment paper.

2. Combine flour, oats, baking soda, cinnamon, nutmeg, allspice & salt in medium bowl.

3. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add the flour mixture and combine until all ingredients are incorporated.
Fold in the white chocolate chips and dried cranberries.

4. Drop by rounded tablespoons onto prepared baking sheets.

5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for approx. 2 minutes than remove to wire racks to cool completely.

Note: Store cookies in an airtight container for up to 4 days.

Happy Start-of-the-Pumpkin-Season Baking!
I’m looking forward to seeing all the pumpkin recipes start to pop up.

Natasha xo

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This is Zeus, aka Zeusie, Zeusie-Zoo, Zeuser, Doodie-doo, Dooder, Mr.Z, Poopie-Poo, Baby, Little Man. (He’s a dog of many names)
He’s our 13 year old fur-baby and the love of our lives. We just got a new DSLR camera and of course the first thing I do is shoot some photos of Zeusie. It was late at night and he was sleepy but I couldn’t resist, I had to sneak a couple photos. He was just looking too cute. Adorable ain’t he? 😉

Zucchini Muffins

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I still remember the first time I ever tried a zucchini muffin…
I was 16 and visiting my Nonna & Nonno in Ontario during the summer, and my Great Aunt made the most delicious homemade zucchini muffins with zucchini’s from her own garden! From the first bite… I was in love. 😉
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I know they don’t sound or look all that appetizing but you just have to forget about the vegetable part and enjoy! This recipe has a nice mix of spices to give it that spice-cake flavor which goes perfectly with zucchini. If you like carrot cakes, you will definitely like these… and the best part is that this recipe is super simple (no electric mixer involved!) & not to mention, healthier than most muffins/cupcakes.

Try pairing these muffins with tea (my favorite) or grab one in the morning on your way out the door!
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Zucchini Muffins
Simple & Delicious Zucchini Muffins.
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Ingredients
  1. (yield: 24 muffins)
  2. 3 cups all-purpose flour
  3. 3 teaspoons baking powder
  4. 1 1/2 teaspoons ground cinnamon
  5. 1/2 teaspoon freshly ground nutmeg
  6. 4 large eggs, at room temperature
  7. 1 cup packed dark brown sugar
  8. 1 cup granulated sugar
  9. 1 cup vegetable oil
  10. 2 teaspoons vanilla extract
  11. 3 cups of grated zucchini (about 3 to 4 medium zucchini) Cut the ends off, and grate zucchinis on the large holes of a box grater.
Instructions
  1. Heat the oven to 350°F and arrange two racks so that the oven is divided into thirds. Line 2 muffin pans with paper liners. Set aside.
  2. Place the flour, baking powder, cinnamon and nutmeg in a medium bowl and whisk well to break up any lumps. Set aside.
  3. Place the eggs, sugars, oil, and vanilla in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Using a rubber spatula, fold in the flour mixture until just combined. Than fold in the zucchini until evenly mixed.
  4. Fill the muffin cups about two-thirds of the way full. Bake, rotating the muffin pans from front to back and top to bottom halfway through the cooking time, until the muffins are browned and a cake tester or toothpick inserted in the center comes out clean, about 25 minutes.
  5. Let the pans cool on wire racks for approx. 5 minutes, than transfer the muffins from the pans and allow muffins to finish cooling completely on wire racks.
Rose & Lea http://roseandlea.com/
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    Enjoy!
    Natasha xo