
4.0 from 12 votes
Pumpkin Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies have chewy centers and crispy edges!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 dozen cookies (more or less depedning on how large you roll them)
Course:
Dessert
Cuisine:
American
Ingredients
- 2 sticks (8 ounces, 1 cup) unsalted butter, at room temperature
- 1 and 1/2 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg yolk, at room temperature
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1//2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 and 1/2 cups rolled oats (not instant oats)
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, cream together the butter and both sugars until light and fluffy, about 3 minutes. Beat in the pumpkin. Add in the egg yolk and the vanilla extract until combined.
- In a medium bowl, stir together the flour, baking soda, baking powder, salt, and spices. On low speed, gradually beat the flour mixture into the butter/sugar mixture until just incorporated. Turn mixer off. Using a wooden spoon or strong spatula, stir the oats and chocolate chips into the cookie dough, stirring just until incorporated.
- Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread.
- Bake, one sheet at a time, in preheated oven for 12 to 15 minutes, or until cookies are golden and set at the edges and still just slightly soft in the center. Repeat with all cookie dough.
- Cool cookies on baking sheet for 20 minutes before transferring them to a wire rack to cool completely.
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