Pumpkin White Chocolate Cranberry Cookies

By slw1112

Ingredients

• 1 C all-purpose or white whole wheat flour
• 3/4 C quick oats
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/4 C butter, softened
• 1/4 C plain Greek yogurt
• 1/2 C sugar
• 1/2 C brown sugar
• 1 egg
• 1/2 C canned pumpkin (not pumpkin pie filling)
• 1 tsp vanilla extract
• 1/3 C white chocolate chips
• 1/2 C dried cranberries

Preparation

Step 1

Preheat oven to 350. Spray cookie sheets with non-stick cooking spray.
In a medium bowl, stir together flour, oats, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
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.
Slowly add dry ingredients to wet ingredients and beat until combined. Stir in white chocolate chips and cranberries.
Drop cookie dough by heaping tablespoon onto prepared cookie sheets. Bake for 8-10 minutes or until edges start to turn light golden brown.
Allow cookies to cool for two minutes on cookie sheet before transferring to a wire rack to finish cooling.
Store leftover cookies in an airtight container.