Name: Day After Thanksgiving Cookies
Yield: 4 servings
Ingredients: 1 cup butter, softened; 1 cup sugar; 1 cup packed brown sugar; 3/4 cup canned pumpkin pie filling; 1/2 cup whole-berry cranberry sauce; 1 large egg, room temperature; 2 teaspoons vanilla extract; 2-1/2 cups all-purpose flour; 1-1/2 cups quick-cooking oats; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 cup white baking chips; 1 cup semisweet chocolate chips

Servings: 4 persons

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
3/4 cup canned pumpkin pie filling
1/2 cup whole-berry cranberry sauce
1 large egg, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 cups quick-cooking oats
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup white baking chips
1 cup semisweet chocolate chips

1
In a large bowl, cream butter and sugars until light and fluffy. Beat in pie filling, cranberry sauce, egg and vanilla. In another bowl, whisk flour, oats, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into creamed mixture. Stir in chips. Refrigerate, covered, until firm, about 2 hours.
2
Preheat oven to 350u00b0. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased
3
. Bake until edges are golden brown, 15-18 minutes. Cool on pans 5 minutes; remove from pans to wire racks to cool completely.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Day After Thanksgiving Cookies

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