I discovered last christmas how much my husband likes chocolate chips cookies. So when I came across this recipe that combined his like of chocolate chip cookies and his love of pumpkin, I knew I needed to make them for him.
These cookies are a delicious combination of a pumpkin cookie and a chocolate chip cookie, with some oatmeal thrown in for good measure. A perfect fall cookie that I am sure I will be making again, since my entire family loved them.
Pumpkin Oat Chocolate Chip Cookies
Ingredients:
- 2 1/2 cups all purpose flour
- 1 1/2 cups quick cook oats
- 1 teaspoon baking soda
- 1 3/4 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1 1/3 cups light brown sugar, packed
- 2/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups canned pumpkin
- 1 1/2 cups semi-sweet chocolate chips
Directions:
- Preheat oven to 350º F. Line several cookie sheets with parchment paper or a silpat and set aside.
- In a large bowl whisk together the flour, oats, baking soda, cinnamon, nutmeg and ginger.
- In the bowl of a stand mixer combine the butter, brown sugar and granulated sugar until mixture is creamy. Add in egg, vanilla and pumpkin and mix until combined.
- Set mixer to low and slowly add in the dry ingredients and mix until combined.
- Mix in chocolate chips and let the batter rest for 5-10 minutes, this give the oats some time to absorb the liquids so they do not spread out as much.
- Scoop out 2 tablespoons of dough at a time and place on prepared cookies sheets. Place cookies about 2 inches apart, leaving room for some spreading.
- Bake for 12-14 minutes.
- Allow to cool for a few minutes on cookie sheet and then transfer to a cooling rack to cool completely.
*Adapted from Cooking Classy.
