When the weather starts to get chilly, I turn to creature comforts: moccasins, extra blankets, coffee (even more than usual), hot tea, and FOOD. Tonight I made a really great, lean dinner and I was left with a craving for sweets. I'm not a "sweets" person. In fact, I blame my husband for me eating any sweets at all. Sure, holiday sweets or the occasional summer ice cream, but I used to be the type of person to pass on birthday cake. Not anymore. After 13 years of feeding my husband's sweet tooth, I've kind of developed one of my own.
So tonight I wanted cookies. I had a little Cinderella pumpkin just waiting to be used, so I decided on Oatmeal Pumpkin cookies and threw some raisins and cranberries in there. To use an old friend's favorite saying, they are thebomb dot com.
Oatmeal Pumpkin Cookies
1 cup white whole wheat flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
4 Tbs. oil
4 Tbs. apple sauce
1 cup shredded fresh pumpkin or winter squash
1 to 1 1/3 cup organic cane sugar
1 tsp molasses
2 eggs
1 tsp vanilla
3 cups rolled oats
1/4 c raisins (optional)
1/4 c dried cranberries (optional)
Preheat oven to 350. Combine wet ingredients, including sugar. In seperate bowl, combine dry ingredients. Slowly add dry ingredients to wet. Spoon onto baking sheet and bake 16-18 minutes.
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