Ingredients
1 3/4
cups Gold Medal™ all-purpose flour
1 3/4
teaspoons pumpkin pie spice
1/2
teaspoon baking soda
1/2
teaspoon salt
1/4
cup butter, softened
6
oz reduced-fat cream cheese, softened
1 1/2
cups packed dark brown sugar
1/2
cup fat-free egg product
1
teaspoon vanilla
3
cups old-fashioned oats
3/4
cup dried cherries
1/2
cup chopped pecans
Preparation
Heat oven to 350°F. Spray cookie sheets with cooking spray.
In medium bowl, mix flour, pumpkin pie spice, baking soda and salt; set aside. In large bowl, beat butter, cream cheese and brown sugar with electric mixer on medium speed until fluffy. Beat in egg product and vanilla. On low speed, gradually beat in flour mixture just until blended. Stir in oats and cherries.
Onto cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart; flatten slightly. Sprinkle 1/2 teaspoon chopped pecans onto each cookie; gently press into dough.
Bake 13 to 14 minutes or until toothpick inserted in center comes out clean. Remove from cookie sheets to cooling racks.
