Sunday, October 9, 2011

White Chocolate Pumpkin Cookies

The sweetness of the white chocolate, along with the flavor of the spices and the texture of the craisins make for an amazing fall treat.


1 cup (2 sticks) butter; softened
1 cup loosely packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract

1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon kosher salt

1 1/2 cup white whole wheat flour
(Or white. Whole wheat just reduces my guilt factor, resulting in increased enjoyment. ha!)
1/2 cup high quality protein powder
1 ½ cups old-fashioned oats

1 cup white chocolate chips
1 cup dried cherries or craisins; roughly chopped

1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.
2. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. You cannot overmix, so keep it going a while.
3. Add pumpkin, egg and vanilla extract; mix well.
4. Combine flour, protein powder, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Add flour mixture; combine until all ingredients are incorporated.
5. Fold in white chocolate chips and dried cherries.
6. Drop by rounded tablespoons onto prepared baking sheets.
7. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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