While the world and their mother knows I love chocolate chip cookies (who doesn’t?!), I nurse a more secret love for oatmeal cookies. I adore the chewiness, the hint of cinnamon and raisins are just the icing on the proverbial cake. But this oatmeal cookie is not your regular run of the mill oatmeal cookie. Introducing the Oatmeal, Pumpkin Seed & Cranberry Cookie!
I wanted to zhuzh it up a little, so I subbed out ground raw pumpkin seeds for some of the oats in the dough and replaced raisins with cranberries. Such a revelation!
The pumpkin seeds add lovely “nutty” texture to the cookie and cranberries are far superior to raisins with their slightly tart flavor. The chewiness is the same though, no way would I want to lose that! I don’t think I’m ever going back.
If you are an oatmeal cookie lover, you need this recipe in your life. Enjoy!
xoxo Donata
Ingredients
Makes 26 cookies
1 3/4 cups (214 g) all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 sticks (226 g) unsalted butter at room temperature
1 cup (200 g) tightly packed brown sugar
1/2 cup (100g) granulated sugar
2 eggs at room temperature
2 tsp vanilla extract
180 g raw pumpkin seeds
2 cups (180 g) old-fashioned rolled oats
1 1/4 cups (170 g) dried cranberries
Preparation
Sift together the flour, baking soda, salt and cinnamon in a bowl. Set aside.
Blitz the pumpkin seeds in a small food processor until coarsely ground. Don’t blitz them too much, otherwise you’ll lose the texture you want. Set aside.
In the bowl of a stand mixer or with a hand held mixer, beat the butter for about 30 seconds. Add the sugars and beat until light and fluffy. Add the vanilla extract and beat briefly.
Add the eggs one at a time, beating after each addition. Scrape down the sides of the bowl.
Gradually add the flour mixture and beat until well combined, scraping down the sides of the bowl as needed.
Stir the oats, ground pumpkin seeds and cranberries into the dough.
Chill the dough in the fridge for 30 minutes.
Preheat oven to 350 F (180 C). Line two baking trays with parchment paper.
When the dough is chilled, use a large ice cream scoop to portion out six cookies per baking sheet. Leave at least 2 inches (5 cm) between the cookies, they will spread quite a bit.
Chill the remaining dough in the fridge for the next round.
Bake for 12-14 minutes until the edges are slightly browned. The centers may seem slightly underdone, but they will keep cooking as they cool down.
Let the cookies cool completely on the baking trays before removing.
Repeat with the remaining dough.
