The 12 Days of Christmas Cookies - Day Five - Oatmeal Pumpkin Raisin Pecan cookies

It's been awhile since I posted, but I've been busy.  In a few weeks I'll be graduating from FAU with a Master's degree in Public Administration.  With honors.  Not something I expected to say at 65 years old, but there it is.

This recipe is a cross between oatmeal raisin cookies and pumpkin pie.  It's a really good cookie for the holidays.  I make it with pecans but you can use walnuts if you prefer, or leave out the nuts entirely.  You can also substitute cranraisins for the raisins.  It's a very versatile recipe and one I think you will enjoy.

You will need the following ingredients:

2 cups flour                             1 1/3 cups oatmeal (uncooked)

1 cup white sugar                    1/2 cup brown sugar (light or dark, packed)

1 cup canned pumpkin            1 stick butter (1/2 cup)

2 eggs                                      1 tsp. baking soda 

1/2 tsp salt                               2 tsp. cinnamon                        

1 tsp nutmeg                            1/2 tsp. ginger                           

1/2 tsp allspice                        1/4 tsp ground cloves   

1 tsp. vanilla                            1 cup raisins (optional)

1 cup chopped pecans (or walnuts, also optional)

In a large bowl, cream the butter and white sugar until light and fluffy.  The easiest way to do this is to use an electric mixer and start on low speed until the ingredients are incorporated, then turn to high and run it for a full two minutes.  These next two photos are at the beginning of the process and once the ingredients are fully mixed.

Add the eggs one at a time and mix well between each.

Add the brown sugar, the canned pumpkin and the vanilla and mix well.

In a separate large bowl, combine the remaining ingredients except the nuts and raisins.  Mix very well so it looks like this:

Using about a third of the dry ingredients, mix it into the batter mixing well after each addition.  It will get thicker with each addition but it will mix thoroughly.

At this point, if you're using a hand mixer you'll want to put it away and use a spoon for the rest.  If you're using a stand mixer, switch to the paddle attachment.  Now add the nuts and raisins, if you're using them.

And mix well.

Line a cookie sheet with parchment paper or a baking mat and drop rounded tablespoonfuls of dough on the cookie sheet, spacing them about an inch or so.

Pour some sugar into a small bowl.  Using a smaller bowl or glass, press the bottom into the sugar and then onto each cookie.  

Press back into the sugar between pressings so every cookie gets pressed and has sugar on top.  They will look like this:

Bake at 350º for 15 minutes and remove to a wire rack to cool. 

I used a 1 tablespoon ice cream scoop to measure these and I made 75 cookies.  If that's too many, you need to eat more.  It's the holidays.  Stop worrying about your diet.

Bon appetite!