13
Nov

Pumpkin Spice Cranberry Oatmeal Cookies Continued…

Post image for Pumpkin Spice Cranberry Oatmeal Cookies Continued…

by Amber on November 13, 2008

Look at those lovely flecks of orange Hershey’s Pumpkin Spice goodness. I first saw these specialty Hershey’s Kisses at Target in a pre-flight snack rush. I grabbed them on impulse. Who knows when you’re going to find a novelty like that again?

Plus, every time I find something amazing at Target, if I don’t buy it, I can never find it again. Anyone else have that problem?

Of course, I had one or ten of these immediately, straight out of the bag en route to San Antonio. They are really good. But really sweet. I couldn’t eat too many without feeling a bit sickly. But I just knew they had potential. While hanging out at my sister’s down in San Antonio, lots of different yummies got made (there was a 1st birthday to celebrate, after all), and the yummies included sugar cookies by the kids’ paternal grandmother. Cookies! I thought.

And away we go…
The first thing I should tell you is that this recipe was adapted from Pam Anderson’s “Saucer Sized Oatmeal Cookies”, which appears in her cookbook, Perfect Recipes for Having People Over. I can’t say enough about this book, or the author. I love them both!

First, throw your Pumpkin Spice Hershey’s Kisses (really, you can use any Kiss you want) into the freezer for a couple of hours.

Then start by assembling your ingredients, and preheating your oven to 350F.

Pumpkin Spice Cookies

The Players :: All Purpose Flour, Baking Powder, Baking Soda, Old Fashioned Oatmeal, Eggs, Salt, Butter, Sugar, Dark Brown Sugar, Dried Cranberries, Pumpkin Spice Hershey’s Kisses, Vegetable Oil and Vanilla Extract (last two are not pictured because I’m a ninny that forgot to shove them into the shot).

I measured out about 1 cup of Kisses into a dry measuring cup. Then, peel all the wrappers of those little lovelies, and throw them into your food processor (or have fun chopping by hand!).

Pumpkin Spice Cookies

Pulse them a couple of times until you get some smallish chunks.

Pumpkin Spice Cookies

You’ll need three medium sized mixing bowls. If you have a standing mixer, the bowl that comes with that should be one of them. Start by combining the dry ingredients in one of the bowls.

Pumpkin Spice Cookies

1 1/4 cups of all purpose flour.

Pumpkin Spice Cookies

1/2 teaspoon of baking powder.

Pumpkin Spice Cookies

1/2 teaspoon of baking soda.

Pumpkin Spice Cookies

3 cups of old fashioned oatmeal. That’s one of the three there.

Pumpkin Spice Cookies

Mix them all together in a happy little dry-ingredients party.

In your second bowl, combine the wet ingredients and salt.

Pumpkin Spice Cookies

Crack 2 large Eggs into a bowl.

Add 1 teaspoon of Vanilla Extract. Sooo lucky, I had exactly 1 teaspoon left in my bottle.

Pumpkin Spice Cookies

Fractions lesson! You need 3/4 a teaspoon of Salt. That’s 1/2 a teaspoon plus 1/4 teaspoon. Didn’t you know baking is really just chemistry and math? I swear they should teach more chemistry classes with baking.

Pumpkin Spice Cookies

Throw the salt in, and then beat all the ingredients together until well mixed.

Pumpkin Spice Cookies

Now melt 1 3/4 sticks of butter (14 tablespoons, if you have to do it by hand, like I did. Nightmare! Next time, I will double and triple check that I have sticks of butter in the house.)

Pumpkin Spice Cookies

Pour the butter into your 3rd mixing bowl, or the standing mixing bowl, if that’s what you’ve got.
Pam’s recipe calls for 2 tablespoons of vegetable oil. However, because of my lack of stick butter, I had to use some of the tub butter that already has canola oil in it to make it spreadable. So, I only used 1 tablespoon of vegetable oil.

Pumpkin Spice Cookies

Add 1 cup packed Dark Brown Sugar.

Pumpkin Spice Cookies

And 1 cup regular Granulated Sugar.

Pumpkin Spice Cookies

Start up that mixer and let it go to town. When it’s well-combined, slowly add in the egg mixture and let it go until smooth.

Pumpkin Spice Cookies

Pumpkin Spice Cookies

Pumpkin Spice Cookies

Now add in your flour/oats mixture a little at a time, folding in with a spoon rather than using the mixer.

Pumpkin Spice Cookies

Pumpkin Spice Cookies

When well combined, it’s time for the star ingredients! One cup of dried cranberries, and the pumpkin spice kiss chunks.

Pumpkin Spice Cookies

Pumpkin Spice Cookies

Fold together until well mixed. You’re ready for the oven, baby!

Pumpkin Spice Cookies

Use a cookie scoop, or a large spoon, to create dough balls that are on the larger side. Pam doesn’t call them ‘saucer-sized cookies’ for nothing.

Pumpkin Spice Cookies

James came up with a little trick to help the parchment paper stay on our baking trays. He shot a little cooking spray onto each tray before laying the paper down. It stayed in place the entire time we baked. Clever, my man is!

You’ll want to bake these at 350F for 16 to 18 minutes, or until golden brown. Remove to a cooling rack, and let cool for as long as you can resist biting into one of these babies.

Pumpkin Spice Cookies

Pumpkin Spice Cookies

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