Christmas Baking Bonanza!

I started my baking early this year, filling my deep freeze with ziploc bags of coconut balls and buckeye balls and peppermint patties. Since our family Christmas dinner is tomorrow (the 'rents are SnowBirds) I am finishing up the mad dash to the finish line with a batch of pumpkin chip cookies and a batch of cranberry orange cookies. In the spirit of Christmas, here's my pumpkin recipe. It's taken from here with a few small modifications.

Original recipe makes 6 dozen cookies
 1 1/2 cups butter, softened
 2 cups packed brown sugar
 1 cup white sugar
 1 (15 ounce) can pumpkin puree
 1 egg
 2 teaspoons vanilla extract
 4 cups all-purpose flour
 2 cups quick-cooking oats
 4 teaspoons ground cinnamon
2 teaspoons nutmeg
 2 teaspoons baking soda
 1 teaspoon baking powder
 1 teaspoon salt
 2 cups miniature chocolate chips
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.
  3. Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into batter. Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet.
  4. Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.

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