In looking back through my recent posts, I’ve noticed something very important about myself. I am a lazy cookie maker. Apparently, I like making the dough and eating the cookies, but I get impatient with scooping out the cookie dough, waiting for two pans of cookies to bake and then repeating the whole process one or two more times. It just takes to darn long, which is why I’ve inadvertently and subconsciously decided to turn every cookie recipe I have into cookie bars. It’s just so easy! Just throw it all in the pan, and you’re done! This recipe didn’t even mention making the cookies into bars. I just did it anyway. And you should too. These came out super moist and thick…just how I like my cookies!
Adapted from Mybakingaddiction.com
Ingredients
2 cups flour
1 ½ cups oats
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
1 cup (2 sticks) butter; softened
1 cup packed brown sugar
1 cup sugar
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup dried cranberries
Preheat your oven to 350 degrees.
Spray a 9 inch x 13 inch pan with non-stick cooking spray, and set the pan aside.
In a large bowl, whisk together the flour, oats, baking soda, cinnamon, pumpkin pie spice and salt. Set this aside as well.
In a large mixing bowl, cream together the butter and both sugars until completely incorporated. Next, stir in the egg, canned pumpkin and vanilla.
Add in the dry ingredients (1/3 at a time) until a thick dough forms. Lastly, mix in the chocolate chips and cranberries.
Spread the cookie dough out in the pan and pop it into the oven for about 25to 35 minutes or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and allow the cookies to cool. Cut into squares a serve.
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