Day After Thanksgiving Cookies Recipe: How to Make It
With your leftover cranberry sauce and pumpkin, bake some Thanksgiving cookies. I’ve used jellied and whole-berry cranberry sauce, and both are equally delicious. —Heather Bates, Athens, Maine
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 3/4 cup canned pumpkin pie filling
- 1/2 cup whole-berry cranberry sauce
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour
- 1-1/2 cups quick-cooking oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup white baking chips
- 1 cup semisweet chocolate chips
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