1 cup chopped walnuts
1 cup butter, softened (2 sticks)
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1 cup canned pumpkin (from an 15-oz can; not pumpkin pie mix)
1/4 cup pure maple or maple-flavored syrup
1 2/3 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned or quick-cooking oats
1 cup sweetened dried cranberries
1 Heat oven to 350°F. Grease cookie sheets with shortening or cooking
spray, or line pan with parchment.
2 In large bowl, beat butter, granulated sugar and brown sugar with
electric mixer on medium speed until blended. Add pumpkin and maple
syrup; mix well. Beat in flour, pumpkin pie spice, cinnamon, baking soda
and salt until well blended. Stir in oats, cranberries, and chopped
walnuts; mix well.
3 Onto cookie sheets, drop batter by 1/4-cupfuls 2 inches apart, (about 3
fingers equals 2 inches))
4 Bake 15 to 17 minutes or until edges are set. Cool on cookie sheets 5
minutes; remove from cookie sheets to cooling racks. Cool completely,
about 30 minutes.
Note: I used a leveled off 3 oz. scoop which gave me 3 doz. cookies.
You can package in plastic and freeze for later unless you are serving
to a crowd. Too good to waste.