Tuesday, February 05, 2013

Pumpkin Oatmeal Chocolate Chip Cookies

I came across this cookie recipe about a year ago but never made them until last night, when I took them to our small group. They were a hit with everyone (except my husband!) and I'll definitely make them again. Leslie mentioned adding oats to the original recipe, which I tried and heartily recommend. Pumpkin cookies are soft and cakey, and the oats keep them from absolutely falling apart. 
Pumpkin Oatmeal Chocolate Chip Cookies
adapted from Leslie @ Cake and Cotton

makes 2 dozen large cookies

1 1/2 sticks butter, at room temperature
1 cup sugar
1 egg
1 cup canned pumpkin
1 tsp vanilla
1 cup flour
1 cup old fashioned oats
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 bag (6 oz) chocolate chips

Preheat oven to 350. 
In a stand mixer (or a large bowl, using a hand-held mixer), cream the butter and sugar together until creamy and light, about 3 minutes. Add the egg, pumpkin, and vanilla and mix well.  In a separate bowl, combine dry ingredients and whisk together well.  Add the dry ingredients to the wet ingredients and mix to combine. Add chocolate chips and mix well. 
If making large cookies (with a large ice cream scoop, or about 3 tbs each), place 6 at a time on a cookie sheet. Bake 15 minutes, until lightly browned. 

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