February 23, 2017
Breakfast, Desserts, Cookies,
Snacks, Nuts/Seeds, Walnut, Oats, Fruit, Cranberry, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Oven Bake, Refrigerator, Heart Healthy, High Fiber, Low Cholesterol, Low Fat, Vegetarian, Kosher Dairy more
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"Recipe source: newspaper"
In a bowl combine dry ingredients (flour-salt).
In the bowl of an electric mixer on medium speed beat together the butter, oil and syrup until creamy. Add egg, vanilla and pumpkin, beating until smooth. Add flour mixture and beat 30 seconds. Fold in oats, cranberries and walnuts. Refrigerate for 30 minutes.
Preheat oven to 350 degrees F.
Line baking sheets with waxed paper.
Scoop dough by heaping tablespoons 2 inches apart onto baking sheets.
Ake for 12-15 minutes or until light golden.
Remove from oven and transfer cookie to a wire rack to cool.
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