All these fall time flavors of candles, cupcakes, cookies, and colors of reds and oranges are making me go even more nuts for crafts and baking! I was simply in a body care store the other day, smelling many different candles, when I came across a Oatmeal Raisin Cookie candle and a Sweet Cinnamon Pumpkin candle. What happened inside my mind, you ask? Some concoction of colors and flavors bursting with warms smells that make you want to stay inside under a blanket blew up in my mind. Then I found myself going to the grocery store…
Sixty dollars later, I had a cart full of baking necessities (and then some), but no real foundation for what I was about to do with all the ingredients. I had managed to gather up some white chocolate chips, cranberries, raisins, oats, and pumpkin purée, and thought, “yes…I’ll be able to do something with this!”
Three hours later, I had a total of four dozen UFO cookies that I couldn’t comprehend. So what did I do with them? I named them the most practical thing I could think of: White-Pumpkin Nutty Craisin Cookies. Makes sense, right?
Not having any sort of recipe to look off, I pretty much eyeballed the entire way through. (I also failed to buy eggs at the grocery store, so I had to add a little more butter and a splash of vegetable oil—which is my new remedy for no eggs!)
Let me tell you, not only was I totally surprised at the result of these cookies, but I left everyone else in surprise too! The consistency, the look, and especially the taste seemed to capture near-perfection, and I had not expected it at all. They’re moist, good-sized, and REALLY good with a cup of coffee! 
So here you go, world. I’m sharing with you the recipe that just might have made me famous within my community this fall!
Ingredients:
1 cup of butter (2 sticks)
1/2 cup vegetable oil
1/2 cup of granulated sugar
3/4 cup of light brown sugar
1/2 can of pumpkin purée
1 teaspoon baking soda
1/2 teaspoon salt
1 cup of white chocolate chips
1/2 cup of chopped pecans
1 1/2 cup of craisins
2 1/2 cups of ready to cook oats
1 cup of flour
Combine butter, oil, and sugars in a large bowl; blend until creamy. Add baking soda, pumpkin purée, and salt. Blend well. Stir in chocolate chips, pecans, raisins & craisins, oats, and flour. Set in fridge for 30-40 minutes, or until firm.
Set oven to 350º. Using a ice cream scooper and spoon, drop dough onto a lightly greased pan. Bake for 11-13 minutes, or until a very light golden brown. Let cool for five minutes before moving to parchment paper.
Hope you try this recipe! It’s easy for kids to help with and it makes a ton of cookies so it’s great for hosting or taking to a party!
