This recipe was part of the Food Fight: Holiday Desserts Challenge which ended Nov 6, 2009 04:00 PM. See winners »
Thanksgiving Cookies Recipe
I can’t believe they came out so good, I was actually going to try to make a Paula Deen cookie recipe (Loaded Oatmeal) and messed it all up. I am really not much of a baker, but I understand the basic concepts. I started to whip up a batch and realized that I didn’t have shortening, so I grabbed the peanut butter thinking it had about the same properties as shortening. I intended to use cranberries instead of raisins for a less sweet taste and then accidentally put in too much allspice. The end result made me think of Thanksgiving and now they are a holiday favorite.
- ½ cup butter, softened
- 1/2 cup half crunchy/half creamy peanut butter
- 1 cup packed light brown sugar
- 2 large eggs
- 1/2 cup milk
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3/4 teaspoon ground allspice
- 2 1/2 cups quick-cooking oatmeal
- 1 cup dried cranberries
- 1 teaspoon vanilla extract
- Preheat the oven to 350. Grease 1 or more cookie sheets.
- Using a mixer, cream the butter, peanut butter and brown sugar.
- Add the eggs and beat until the mixture is light in color.
- Add the milk.
- Sift together the flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves and allspice in another bowl
- Stir the dry ingredients into the butter mixture
- Fold in the oatmeal, cranberries and vanilla
- Drop by heaping teaspoonfuls, 2 inches apart, onto cookie sheets.
- Bake until lightly browned, 12 to 15 minutes.
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