beli game untuk pc how to 30 pounds in 2 months with effective: Cranberry-Pumpkin Oat Breakfast Cookies

Minggu, 04 November 2012

Cranberry-Pumpkin Oat Breakfast Cookies

Cranberry-Pumpkin Oat Breakfast Cookies ~ The ruby red cranberries are a perfect match for the pumpkinIf you want a real treat, add some white chocolate chips & make this breakfast cookie really special!

Frances (a reader of the blog) left me a comment, sharing some of the changes she made to her batch of the Banana Oat Breakfast Cookies.  She substituted some pumpkin for part the applesauce, omitted the nuts & upped the raisins.  It sounded really good, so I decided I wanted to try the pumpkin swap too, but I had another spin in mind... I also cut the nuts (heehee, that just made me giggle), but wanted to use all cranberries this time around, instead of raisins.  I also included some honey, since the pumpkin just doesn't have the same sweetness as the applesauce.  I topped a few of the cookies with white chocolate chips, just because it sounded it good. (it was)  I'm guess I'm still on the pumpkin kick ~ hope you are too.  Enjoy!

Cranberry-Pumpkin Oat Breakfast Cookies
makes approx. 18 cookies, depending on size

To see the nutritional info, go over to the CalorieCount site ~ click here.



Ingredients
  • 2 ripe bananas ~ mashed with fork until smooth & creamy
  • 1/2 cup canned pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 2 Tbsp honey
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 1/2 cup old fashioned oatmeal ~ uncooked
  • 1/3 cup dried cranberries (or more, to taste)
  • 1/4 cup white chocolate chips (optional)
Directions

Preheat heat oven to 350 degrees. 

Mix mashed bananas, pumpkin, applesauce, honey, vanilla extract & cinnamon in a large bowl until well combined.

Stir in the oatmeal & cranberries.  Let 'dough' sit for 10 minutes.

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into circles.  (press a few white chocolate chips into the cookies, if using)

Bake approx. 20-25 minutes, or until golden & done.

Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.
 
Store in a covered container when completely cool.




 

Tidak ada komentar:

Posting Komentar