Ingredients
1 cup butter, softened1 cup sugar1 cup packed brown sugar3/4 cup canned pumpkin pie filling1/2 cup whole-berry cranberry sauce1 large egg, room temperature2 teaspoons vanilla extract2-1/2 cups all-purpose flour1-1/2 cups quick-cooking oats2 teaspoons ground cinnamon1 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1 cup white baking chips1 cup semisweet chocolate chips
Preparation
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in pie filling, cranberry sauce, egg and vanilla. In another bowl, whisk flour, oats, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into creamed mixture. Stir in chips. Refrigerate, covered, until firm, about 2 hours.
Preheat oven to 350°. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until edges are golden brown, 15-18 minutes. Cool on pans 5 minutes; remove from pans to wire racks to cool completely.
