Well It is Fall after all! What better then Pumpkin cookies with extra goodies added! The note at the bottom of the recipe explains how I did these ! Pumpkin Oatmeal Cookies Yield | 48 cookies Ingredients 2 cups all purpose flour 1 ? cups old-fashioned oats 1 teaspoon baking soda 1 ? teaspoon ground cinnamon 1 teaspoon pumpkin pie spice ? teaspoon kosher salt 1 cup (2 sticks) butter; softened 1 cup packed light brown sugar 1 cup granulated sugar 1 cup pure pumpkin puree 1 large egg 1 teaspoon vanilla extract 1 cup white chocolate chips 1 cup dried cherries; roughly chopped Directions 1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper. 2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. 3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cherries. 4. Drop by rounded tablespoons onto prepared baking sheets. 5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Storage: Cookies store well in an airtight container for up to three days. Notes: Get creative! Add in whatever strikes your fancy, I can imagine a variety of chocolates, nuts, and dried fruits will really make the flavors and textures of this cook truly amazing. I divided the batter in half and made half with Chocolate covered raisins..And half with White chocolate chips and Cherry Craisins.

from VwaV. In my personal opinion, they are the best cookie ever. I made some w/o raisins for andrew and donna, but I prefer the raisin ones. I also left out the 1C of walnuts called for b/c I'm allergic to them and because that's a ton of extra f-a-t. and, for you health nuts out there, they're made w/ half whole wheat pastry flour and half all-purpose. I also used about 2/3 the sugar called for (the author really has a sweet tooth!), and about 1/3 of that was crystallized splenda (the less-sweet, coarser kind for baking).