Pumpkin Oatmeal Chocolate Chip Cookies
Pumpkin Oatmeal Chocolate Chip Cookies – A trio of three delicious flavors including pumpkin, oats and chocolate chips come together to create one unforgettable autumn treat!
#Cookies #Desserts #BrownSugar #Butter #Cinnamon #Eggs #Flour #Ginger #Nutmeg #Oats #Pecans #Pumpkin #Sugar #VanillaExtract #Walnuts
Prep: 20 minutes.
Cook: 14 minutes.
Ready in: 34 minutes.
Ingredients:
1: 2 1/4 cups (319g) all-purpose flour (scoop and level to measure).
2: 1 1/2 cups (140g) quick oats.
3: 1 tsp baking soda.
4: 3/4 tsp salt.
5: 2 tsp ground cinnamon.
6: 1/4 tsp ground nutmeg.
7: 1/4 tsp ground ginger.
8: 1/8 tsp ground cloves (optional).
9: 1 cup (226g) unsalted butter , softened.
10: 1 1/3 cups (266g) packed light-brown sugar.
11: 2/3 cup (133g) granulated sugar.
12: 1 large egg.
13: 1 tsp vanilla extract.
14: 1 1/4 cups (290g) canned pumpkin puree.
15: 1 3/4 cup (290g) semi-sweet chocolate chips.
16: 1 cup (130g) chopped pecans or walnuts (optional).
Instructions:
1: Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.
2: In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrape down sides and bottom of bowl throughout entire mixing process).
3: Blend in egg then blend in vanilla extract and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips and pecans (if you want some chocolate to show through set some aside to press into tops before baking).
4: Let batter rest 10 minutes (this just gives the oats some time to absorb the liquids so batter isn't so sticky and cookies don't spread so much).
5: Scoop dough out 2 Tbsp at a time (I used a 1 1/2-inch cookie scoop, which I recommend using for evenly shaped cookies and fill it heaping), and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.
6: Bake in preheated oven 13 - 15 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store cookies in an airtight container.
Notes: For a more orange pumpkin hued cookie you can mix in a few drops red and yellow natural food coloring when you add the pumpkin to the cookie dough.
Nuts not included in nutrition estimate as these are optional.
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