Pumpkin Oatmeal Chocolate Chip Cookies
User Reviews
4
12 reviews
Good
Pumpkin Oatmeal Chocolate Chip Cookies
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Oatmeal Chocolate Chip Cookies have chewy centers and crispy edges!
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Ingredients
- 2 unsalted butter sticks (8 ounces, 1 cup), at room temperature
- 1 light brown sugar 1/2 cups, packed
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 egg large, 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 cloves ground
- 2 rolled oats 1/2 cup, not instant oats
- 2 cups chocolate chips semi-sweet
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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User Reviews
Overall Rating
4
12 reviews
Good
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