HARVEST CHIP COOKIES
These turned out to be a soft cookie which we thoroughly enjoyed. Don't know which we liked the most - the chocolate chips or the cranberry. We're going to have to make these again soon so I can decide. A delicious cookie filled with fantastic fall flavors.
Provided by Teresa Jacobson
Categories Chocolate
Time 30m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- 2. In a large bowl, combine butter, yogurt, and sugars until well blended; stir in egg and vanilla.
- 3. In a separate bowl, combine flour, flaxseed, oats, baking soda, pumpkin pie spice, and salt; combine well.
- 4. Stir flour mixture alternately with the pumpkin into creamed mixture. Fold in chocolate chips and cranberries and/or pecans.
- 5. Drop by tablespoonful onto prepared pans. Bake for about 12 minutes or until lightly browned. Cool completely on wire rack.
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