8 Oz unsalted butter, softened at room temperature
1 1/4 cup(s) light brown sugar
2 large eggs
1 Tsp white vinegar
2 3/4 cup(s) Pumpkin baking mix
2 Tsp baking powder
1 cup(s) Dried Cranberries
1/2 Tsp kosher salt
Instructions:
Preheat oven to 350F.
In a stand mixer add the butter, sugar, and vinegar. Cream together until fluffy. While mixer is running, add in the eggs one at a time allowing enough time for each egg to blend.
In a separate bowl combine flour, baking powder, dried cranberries and salt, whisk to blend.
Slowly add the dry ingredients to the butter mixture a 1/2 cup at a time on low speed until all the ingredients are combined. Refrigerate the dough for 20 minutes.
Line a sheet pan with parchment paper and scoop out the cookies about the size of a golf ball. Bake for 10-12 minutes or until cookies are set but still soft. Allow to cool before eating.
