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!
- baking sheet
- non-stick spray
- 2 large mixing bowls and spoons
- 2 cups quick oats
- 1/2 cup milk
- 1/2 can pumpkin (not pumpkin pie mix)
- 1 egg
- 2 cups self-rising flour
- 1/3 cup brown sugar
- 10 tablespoons butter (diced up)
- 20-30 cranberries
- pumpkin pie spice, nutmeg, vanilla extract (eyeballing quantities)
step one. preheat the oven to 375.
the recipe for the maple-cranberry compote can be found here.
scookies! the wave of the future!