Thanksgiving Cookies

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approx 48 cookies Easy
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Ingredients (17)

  • ½ cup butter, softened
  • 1/2 cup half crunchy/half creamy peanut butter
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon ground allspice
  • 2 1/2 cups quick-cooking oatmeal
  • 1 cup dried cranberries
  • 1 teaspoon vanilla extract

Summary

I can’t believe they came out so good, I was actually going to try to make a Paula Deen cookie recipe (Loaded Oatmeal) and messed it all up. I am really not much of a baker, but I understand the basic concepts. I started to whip up a batch and realized that I didn’t have shortening, so I grabbed the peanut butter thinking it had about the same properties as shortening. I intended to use cranberries instead of raisins for a less sweet taste and then accidentally put in too much allspice. The end result made me think of Thanksgiving and now they are a holiday favorite.

Instructions

  1. 1Preheat the oven to 350. Grease 1 or more cookie sheets.
  2. 2Using a mixer, cream the butter, peanut butter and brown sugar.
  3. 3Add the eggs and beat until the mixture is light in color.
  4. 4Add the milk.
  5. 5Sift together the flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves and allspice in another bowl
  6. 6Stir the dry ingredients into the butter mixture
  7. 7Fold in the oatmeal, cranberries and vanilla
  8. 8Drop by heaping teaspoonfuls, 2 inches apart, onto cookie sheets.
  9. 9Bake until lightly browned, 12 to 15 minutes.
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