Pumpkin Oatmeal Cookies

I had been meaning to make these cookies for Cookie Carnival for the whole month of October. Isn't it annoying when you want to do something but for some reason or another you keep putting off? Then you do whatever it is and you wonder why the heck you put it off in the first place? Well, that's exactly what happened with me and these cookies. The cookies were beyond delicious: soft, chewy, sweet, spicy, pumpkin-y, and gooey with white chocolate.

 

Pumpkin Oatmeal Cookies
Source: My Baking Addiction
yield | 48 cookies

Ingredients
2 cups all purpose flour
1 ½ cups old-fashioned oats
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon kosher salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup dried cherries; roughly chopped

Directions
1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.
2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.
3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cherries.
4. Drop by rounded tablespoons onto prepared baking sheets.
5. 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.

Storage: Cookies store well in an airtight container for up to three days.

Notes: Get creative! Add in whatever strikes your fancy, I can imagine a variety of chocolates, nuts, and dried fruits will really make the flavors and textures of this cook truly amazing.