Zutaten für Pumpkin Oatmeal Raisin Cookies
- 2 cups all-purpose flour
- Quick Oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- ¾ cup packed brown sugar
- Sugar
- Pumpkin Puree
- 1 large egg
- Walnuts
- ½ cup raisins
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Zubereitung von Pumpkin Oatmeal Raisin Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 ½ cups rolled oats, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup packed brown sugar, and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 (15 ounce) can pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped walnuts or pecans (optional) and ½ cup raisins.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 14-16 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
81 g
Sugar
960g
Fat
299g
Carbs
128g
