BF&F – Best Friends and Foodies

Oatmeal Cookies with Choc Covered Craisins – Bumpkin

I found these totally yummy little buggers last week, on sale!  I bought several packages.  They were begging to be baked into something.  I thought about adding them to my pumpkin bread (see my previous baking post) but opted for Rolos and pecans instead. 

Fall is a good time for oatmeal cookies.  For some reason they “call out” to me during cooler weather and not so much in the summer.  It might be the spiciness of them as I tend to use pumpkin pie spice rather than just cinnamon.  Although, cinnamon alone screams WINTER to me 🙂  I know, I know…I am a freakazoid!  But, you’ll get used to it.

Oatmeal Cookies with Choc Covered Craisins
adapted from Quaker Oats (the best oatmeal cookie recipe and can be found on the inside lid of the tub!)


  • 1/2  cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2  eggs
  • 1  teaspoon vanilla
  • 1-1/2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 1  teaspoon pumpkin pie spice
  • 1/2  teaspoon salt (optional)
  • 3  cups Quaker® Oats (quick or old fashioned, uncooked)
  • 1  1/2 cup Choc Covered Craisins

Let’s Make It!

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, pumpkin pie spice and salt; mix well. Add oats and Craisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Makes up to 4 dozen, as long as you don’t make them monsters like me!  🙂




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