First and foremost, it was an excellent growing season for squash here in Shelton and we have an outstanding crop! We’ll need everyone’s help to eat all of them! Squash are an excellent source of nutrients and store throughout the winter in a cool, dark environment. There are so many delicious squash recipes that there’s no reason to spend the winter stuck cooking the same ones! With dozens of varieties of squash, you’re in for a winter full of experimenting with the quinissential comfort food.
Choosing the first recipe was simple – our most requested Pumpkin Cranberry Cookie Recipe! We bake several thousand of these delicious treats each October to sell with the squash over at Pumpkinseed Hill. Tomorrow is our first day and we will be up bright and early getting everything set up (especially after being closed because of a VERY rainy week).
Another note – we like our cookies BIG. In our bakery we use a 2-ounce ice cream scoop to make perfectly round cookies, but you can also use a 1/4 cup measuring cup.
4 cups flour
2 cups oatmeal, uncooked
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 1/2 cups softened butter
2 cups firmly packed brown sugar 1 cup granulated sugar
1 teaspoon vanilla extract
2 cups cooked, solid squash or pumpkin
1 cup dried cranberries
- Preheat oven to 350 F. Combine flour, oats, soda, and spice. Set aside.
- Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and squash/pumpkin, mixing well after each addition. Stir in cranberries.
- For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet. Bake at 350 F for 20-25 minutes until cookies are firm and lightly browned.
Makes about 32 cookies.