Saturday, November 3

Pumpkin Oatmeal Chocolate Chunk Cookies

As October came to an end, my friend Sharon and I decided to turn an ordinary night into an evening filled with fall baking (and maybe a little vino). We didn't feel like we'd gotten enough pumpkin this fall season, so we decided to take some ordinary oatmeal chocolate chip cookies and combine them with the nutty flavors of pumpkin, cinnamon and nutmeg. The result was a batch of Pumpkin Oatmeal Chocolate Chunk Cookies that turned out fabulous! Perfectly moist inside due to the pumpkin, with an added crispiness from the oatmeal. You can make these cookies with any mix-in you'd like, chocolate chips, dried fruit, butterscotch chips, whatever your heart desires. They're certain to be a hit at the office or Thanksgiving table!

What's your favorite fall baking recipe?


All the ingredients you'll need



Whisk together your dry ingredients, flour, baking soda, pumpkin spice, cinnamon, nutmeg, and sal

Add butter, sugar and brown sugar to a large bowl

Beat butter, sugar and brown sugar until smooth and creamy
Add egg and vanilla extract. Next, add in pumpkin

 Mix until combined.

Feel free to give it a stir with a wooden spoon at this point

Slowly add in flour mixture

Stir in oats

Stir in chocolate chunks

Drop dough by the tablespoon onto prepared baking sheets

Bake for 10-12 mins. on 375 and allow to cool on baking sheet

Enjoy!

Pumpkin Oatmeal Chocolate Chunk Cookies


















adapted from Two Peas & Their Pod





















Ingredients:
1 1/4 cup cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon pumpkin spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla
1 cup pumpkin puree
3 cups old-fashioned oats
1 1/2 cups chocolate chunks (or chocolate chips or butterscotch chips) 

Directions:
1. Preheat oven to 375 degrees F. Prepare two baking sheets and set aside.
2. Whisk flour, baking soda, pumpkin spice, cinnamon, nutmeg, and salt in a small bowl. Set aside.
3. Beat butter, sugar and brown sugar until smooth and creamy. Add egg and vanilla extract. Next, add in pumpkin and mix until combined.
4. Slowly add in flour mixture. Stir in oats and butterscotch chips.
5. Drop dough by the tablespoon onto prepared baking sheets. Bake for 10 to 12 minutes or until the cookies are set and golden. Remove cookies from the oven and cool on the baking sheet for 2 minutes.

Yields 3 dozen cookies.

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