Pumpkin White Chocolate Cranberry Cookies

• 1 cup All-purpose Or White Whole Wheat Flour
• 3/4 cups Quick Oats
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1-1/2 teaspoon Cinnamon
• 1/2 teaspoons Nutmeg
• 1/4 teaspoons Cloves
• 1/4 teaspoons Ginger
• 1/4 cups Butter, Softened
• 1/4 cups Plain Greek Yogurt
• 1/2 cups Sugar Or Granulated Sugar Substitute
• 1/2 cups Brown Sugar
• 1 Egg
• 1/2 cups Canned Pumpkin
• 1 teaspoon Vanilla Extract
• 1/3 cups White Chocolate Chips
• 1/2 cups Dried Cranberries

1. 1. Preheat oven to 350 F. Spray 2 cookie sheets with non-stick cooking spray.
2. 2. In a medium bowl, stir together flour, oats, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Set aside.
3. 3. In the bowl of a stand mixer, add butter, yogurt, sugars and egg. Beat until creamy. Add in pumpkin and vanilla. Beat until well-combined.
4. 4. Slowly add dry ingredients into the wet ingredients and beat until combined. Use a spoon or rubber spatula to stir in white chocolate chips and cranberries.
5. 5. Drop cookie dough by heaping tablespoon onto prepared cookie sheets. Bake for 8-10 minutes or until edges start to turn light golden brown then remove cookie sheets from the oven.
6. 6. Allow cookies to cool for two minutes on cookie sheet before transferring to a wire rack to finish cooling.
7. 7. Store leftover cookies in an airtight container.
8. This recipe is adapted from My Baking Addiction.

allpurpose, oats, baking soda, salt, cinnamon, nutmeg, ubc, ubc, ubc, ubc, sugar, brown sugar, egg, pumpkin, vanilla, white chocolate chips, cranberries

Taken from tastykitchen.com/recipes/desserts/pumpkin-white-chocolate-cranberry-cookies/ (may not work)