Wednesday, January 26, 2011

Pumpkin Oatmeal Chocolate Chip Cookies

If Autumn had one distinct smell- this would be it. These cookies- I swear- are the essence of Fall! While they are baking, the aroma floats through your house, whispers "Come here you sexy beast, you" and pulls you by your nose towards the oven to await them.

I have never been a fan of pumpkin- but I can easily max out on these cookies. The pumpkin flavor is not so overwhelming as to scream "Yeeeeah! What's UP, baby! Who's your Pumpkin Daddy?!?". It is just a hint, and truly, in my opinion- the perfect amount.

Try them and see if you don't fall in love. (See what I did there? Fall? Fall? Autumn? yes? No? Ok then.. Moving right along..)

Soooo delicious!

What You Need:
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup of white granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 cup quick cook oats
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/4 tsp ground cinnamon
  • 1 cup canned pumpkin
  • 1 cups semi sweet chocolate chips

    Directions:
  1. Preheat oven to 350 F. Line cookie sheets with parchment paper.
  2. Cream butter and sugar in a large bowl. Beat in egg and vanilla.
  3. In separate bowl, combine flour, oats, baking soda, baking powder and cinnamon. Stir into creamed mixture alternating with pumpkin. (add some flour mixture, add some pumpkin, add more flour mixture, add more pumpkin... etc)
  4. Fold in chocolate chips.
  5. Drop by rounded Tbsp onto cookie sheets.
  6. Bake at 350 for 12 to 13 minutes or until lightly browned.
  7. Remove from cookie sheet and transfer to wire rack to finish cooling. :)

    This makes between 60 and 64 cookies when I make them. Don't want to make that much? Plop some of the cookie batter onto a piece of plastic wrap. Roll it into log and twist the ends really tight to compact it together. Now stick it in the freezer and next time you want some cookies, just slice and bake! Just be sure to add a few extra minutes to your baking time.


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