You guys want some cookies

Snack day Friday is upon us, woot woot, one of my office's favorite time of the week. Each Friday one of my co-workers is responsible for bringing a yummy snack that we share during our morning meeting.

Snacks range from donuts, muffins, banana bread, monkey bread and cookies. Basically anything that can be eaten, we also include fruit, just for the added health benefit. Ha. For awhile we had stipulations, 1) couldn't be something we've had in 4 weeks, 2) must include bacon, 3) homemade is best, 4) try to out do the other snack people, 5) ensure snack passes snack czar's test.

I am snack czar, I really didn't care what people brought, as long as it was edible and was there on time. Ha. I am not sure who made up the crazy, unspoken, rules. My guess is the last snack czar.

Anyways, this week is my time to provide snack, I made pumpkin, cranberry, white chocolate cookies. I found the recipe on pinterest, they looked delicious. The recipe is from My Baking Addiction, a really good read if you have time.

Jari the Oiler's Monkey enjoying Friday Snack

Pumpkin Oatmeal Cookies
yield | 48 cookies

Ingredients
2 cups all purpose flour
1 ½ cups old-fashioned oats
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ 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.