Pumpkin Oatmeal Chocolate Chip Cookie (recipe)

Pumpkin Oatmeal Chocolate Chip Cookies

Recipe courtesy of Cooking Classy

• 3/4 cup unsalted butter softened

• 1 cup  light brown sugar lightly packed

• 1/2 cup  white sugar

• 1/2 cup + 2 tablespoons canned pumpkin (not pumpkin pie filling and not the entire can)

• 1 large egg yolk discard or save the whites for another recipe

• 1 teaspoon vanilla extract

• 1 and 1/2 cups white all-purpose flour

• 1 and 1/2 cups quick oats

• 1 teaspoon cinnamon

• 2 teaspoons pumpkin pie spice

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup + 2 tablespoons  miniature semi-sweet chocolate chips

• 1/2 cup regular milk or dark chocolate chips

 

 

NSTRUCTIONS

 

1. Mix together butter (softened) with brown sugar and white sugar
2. Add pumpkin, egg yolk and vanilla
3. In another bowl stir together the flour, quick oats, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt.
4. Add the dry to the wet and mix until just combined.
5. The mixture should pull away from the edges once all the flour is added. Stir in the chocolate chips
6. Cover and place in the fridge for at least 30 minutes and preferably 1 hour.
7. Preheat the oven to 350 degrees F.
8. Roll into balls and let chill for 10-15 minutes
9. Bake for 12-14 minutes or until very lightly browned at the bottom/sides. The key to these cookies is slightly under-baking – that will keep them soft and chewy in the inside.
10. Store in an airtight container.

 

 

 

 

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