My dad made these cookies a few days ago with AWESOME results. They're a great way to 'fall' into autumn, and I have a second batch in the oven, as we speak. :) Feel free to double or triple recipe - just be sure to check cookies after 10 minutes & monitor the last few minutes of cooking to ensure they do not burn. Cookies will turn out more cakey than crispy, and they are delectable! If you're feeling adventurous, feel free to add a bit of molasses or dark Karo syrup to make a richer cookie.
1 box Gingerbread cake or cookie mix
1 egg
1 can pure Libby's pure pumpkin
1/3 c. chopped walnuts
1/3 c. butterscotch chips
2 tbs. brown sugar
2 tbs. all-purpose flour
1/3 c. golden or dark raisins
1 tsp. apple pie spice OR cinnamon / clove mix
2 tsp. vegetable oil
Powdered sugar, for dusting finished cookies
1. Preheat oven to 350. Spray cookie pan with non-stick spray.
2. In large bowl, combine all dry ingredients. Mix well with fork.
3. Add pumpkin, stirring well to combine all ingredients. Add oil, stir again to incorporate.
4. Add egg; mix to cake-like consistency. Fold in walnuts, raisins & butterscotch chips.
5. Drop by tablespoons onto greased cookie sheet.
6. Bake at 350 for 12-18 minutes until brown, depending on your oven. Check after 10 minutes. Cookies are done when the tops are lightly-browned & inserted toothpick comes out clean. Cookies will be very moist, so do not overcook.
7. Allow to cool on cooling rack for 30 minutes. Sprinkle with powdered sugar. Keep in airtight container, and eat as many as possible during the cool fall months. Makes 2-3 dozen cookies, depending on size.
ENJOY!
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