I finally had time to make something besides spaghetti and turkey tacos on Sunday and I caved in to some holiday cookie cravings. This is potentially the easiest cookie recipe ever. The only thing that may be easier is break-and-bake cookies and I guarantee you won't find any break-and-bake flavors as unique as these! (Or as gorgeous, look at the tops of these, it's like a work of art!)
Recipe credit for this one goes to the sister (Caitlin) of one of my BFF's (Clara). This trio of sisters is a force to be reckoned with when it comes to anything Irish, shopping, reading, and now food. I met Clara right before she came to Virginia Tech and since then we've bonded over Hokie football games, a shared love of reading, and a mutual group of friends that are the first to blame for the slightly inapprorpiate sense of humor we now have.
|Clara, Ali and Caitlin at Martha's Vineyard|
The base for this cookie is spice cake mix and pumpkin puree. No butter, no eggs, no oil, no messy electric mixer. The result is that these end up with a texture very similar to cake. They're moist and light and delicious. And they're even better with the addition of chocolate chips and dried cranberries which give the cookies texture and a bit of sweetness without pushing it over the top.
Seriously, have you ever heard of pumpkin cookies with chocolate chips and cranberries?!? In a world full of snickerdoodles, chocolate chip cookies, those amazing peanut butter cookies with Hershey's kisses, and oatmeal rasin cookies.... these are a refreshing change. Give them a shot if you want to switch things up at your office potluck or neighborhood cookie swap!
Pumpkin Cookies with Chocolate Chips and Cranberries
1 box spice cake mix
15 oz can of pumkin puree
6 oz semisweet chocolate chips
Handful of dried cranberries
Combine cake mix, pumpkin puree, chocolate chips and dried cranberries in a large bowl until cake mix is completely integrated with wet pumpkin puree. Do not add oil, water or eggs.
Drop onto a greased cookie sheet. Bake for 14 minutes at 375 degrees. Cool on a baking rack.
I suspect these are good with chopped walnuts if that's your thing!