cranberry pumpkin scookies

 

 

not quite a scone, not quite a cookie

procrastinating: a new recipe.

prep time: 20 minutes

bake time: 13 minutes a batch

cleanup time: 7 minutes

time spent procrastibaking: 40 minutes

hey there, procrastibakers. so, i made this recipe… days ago. i’m sorry. life gets crazy– which has been my standing excuse lately, i know– but it’s true. i’m itching to bake something new, but i can’t until i post last week’s (?) creation. sorry for the delay! hopefully the next one will be more prompt.

anyway, i was sort of shooting for this oatmeal-y, pumpkin-y, cranberry-…y (eh, go with it) scone, but they never really retained that dry, crumbly, fluffy shape– instead, they sort of melted down into cookies. so, ya know: half-scone, half-cookie… scookie (not to be confused with pickle-loving. ed-hardy-adorned, jersey shorite snooki— much less edible). this may have something to do with the fact that i totally eyeballed the ingredient quantities, because i made them at my boyfriend’s house, which is a wonderful place, but devoid of all my baking utensils.

anyway, these are a happy mistake, because they’re big, soft, thick cookies, but they’ve got the substance, thanks to oats and pumpkin taking the place of a ton of butter or sugar. and instead of chocolate chips, cranberries punctuate the cookies with a huge burst of flavor. let’s get baking!

ingredients.

  1. baking sheet
  2. non-stick spray
  3. 2 large mixing bowls and spoons
  4. 2 cups quick oats
  5. 1/2 cup milk
  6. 1/2 can pumpkin (not pumpkin pie mix)
  7. 1 egg
  8. 2 cups self-rising flour
  9. 1/3 cup brown sugar
  10. 10 tablespoons butter (diced up)
  11. 20-30 cranberries
  12. pumpkin pie spice, nutmeg, vanilla extract (eyeballing quantities)

step one. preheat the oven to 375.

step two.

take the two cups of oats and spread them on the baking sheet. sprinkle in some nutmeg and/or pumpkin pie spice, and spread the oats evenly on the sheet. once the oven is preheated, bake for about 5 minutes, or until the oats are toasty.

step three.

in a mixing bowl, mix together your milk, egg, pumpkin, vanilla, and pumpkin pie spice, and stir until the ingredients are well-incorporated.

step four.

in your other mixing bowl, add the brown sugar and flour and mix well. once it's totally homogeneous, take the diced butter and work it into the flour with your hands. the flour mixture should begin to clump.

step five.

once the flour is all mixed, add the oats to the mix and stir more.

step six.

add the pumpkin mixture to the oat-y flour. stir well. then, if you're feeling up to it, you can include a maple cranberry compote like this one from BonAppetit.com. stirring in a little cranberry compote gives a swirl of tangy flavor, and that little extra. but it's not necessary for delicious scookies. 🙂

the recipe for the maple-cranberry compote can be found here.

step seven.

on your pre-greased baking sheet, plop six large scone-sized clumps of batter, and press cranberries into the top. if you so desire, you can sprinkle some pumpkin pie spice on top too. bake for about 10 minutes, or until the edges of each scookie are a deep golden brown. this recipe makes 12 scookies. 🙂

scookies! the wave of the future!

delish!

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1 Comment

Filed under 45 Minute Recipe, cookies, Uncategorized

One response to “cranberry pumpkin scookies

  1. They look yummy. I think I accidentally made scookies last night but the other way round – was going for cookies and got scones!

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