This cookie is an autumn version of my Big and Chewy Oatmeal Cookies. The cranberries add a nice tartness and pop of colour to these cookies, while the pumpkin seeds add texture and crunch. I also add some cinnamon or pumpkin pie spice to give them some extra fall flavour.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp cornstarch
• 1 tsp salt
• 1 tsp cinnamon
• 3/4 cup butter, softened
• 1 cupbrown sugar
• 2 eggs, at room temperature
• 1 tsp vanilla
• 1/3 cup pumpkin purée
• 2 1/2 cups oats
• 1 cup dried cranberries
• 1/2 cup pumpkin seeds

Method:

1. Preheat oven to 350F and spray baking sheets with non-stick spray.
2. In a bowl, stir together the flour, baking soda, corn starch, salt and cinnamon.
3. Using an electric mixer fitted with the paddle attachment, cream together the butter and sugar.
4. Add the eggs, vanilla and pumpkin purée. Mix until combined.
5. Turn the mixer to low and slowly add the flour mixture. Beat until fully incorporated.
6. Add the oats, cranberries and pumpkin seeds
7. Roll generous 1/4 cup measures of dough into balls (you can use a medium- sized ice cream scoop for this.) Place two inches apart on prepared baking sheets.
8. Bake for 13-15 minutes, until edges of cookies are slightly golden.

*Yield: Approximately 18 large cookies