Pumpkin oat chocolate chip cookies give a great texture to a classic cookie!
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Well, spring has finally arrived here in NC, and we’re all pretty excited about it! But before this weekend, it has been a lonnnng winter. There had been a couple warm days mixed in, but overall the cold weather lasted way too long.
Because of all that cold, I went all “if you can’t beat them, join them” to the weather, and made pumpkin chocolate chip cookies! Baked goods and pumpkin spice always make the cold weather feel more cozy and less miserable.
Also, this recipe has oats in it, so we can happily pretend its healthy. You know, “healthy.”
Because I’m so forgetful, getting all the ingredients out beforehand is the only way I know I’ve got everything I need!
Beat together butter and sugars. For best results, beat the butter first for 5-8 minutes (wondering why?)
Sugar sugar sugar
Add the egg, then vanilla and pumpkin. Mixing the wet ingredients with the pumpkin looks all dappled and artsy.
Add your dry ingredients, and don’t overstir! Then add chocolate chips last thing.
Look at those cookies! So tiny and cute!
Look at those delicious cookies! Best way to deal with the chilly weather is bringing back some pumpkin, and this recipe was definitely a win!
Based on a recipe from this blog, but with a couple adjustments.
Pumpkin Oat chocolate Chip Cookies
Ingredients:
- 2 1/3 cups all-purpose flour
- 1 3/4 cups quick oats
- 1 tsp baking soda
- 3/4 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup unsalted butter, softened
- 1 1/3 cups packed light brown sugar
- 2/3 cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/3 cups pumpkin puree
- 1 3/4 cups semi-sweet chocolate chips
Steps:
- Preheat the oven to 350° F.
- Beat the unsalted butter (softened) for several minutes, then add both sugars until fully mixed. Add in egg, then vanilla and pumpkin once fully combined.
- Combine the baking soda, salt, cinnamon, nutmeg, ginger and half the flour. When mostly combined, add the oats. Finally, add the other half of the flour.
- Hand-stir in the chocolate chips, making sure they’re fully mixed in. Don’t want to end up with a cookie without chocolate!
- Let the batter sit for 5-10 minutes, to let the oats soak up some of the batter. I usually take that time to wash the dishes (no dishwasher here, folks!).
- Spoon out small amounts of batter onto the cookie sheet – the dough doesn’t really spread, so if you want to shape them, go for it. I make them “drop” style – just drop the dough on the sheet, and that’s basically what they’ll look like cooked. (I just do it with my fingers – you can spray your hands with cooking spray to slow the damage – but its going to be a messy endeavor regardless.)
- Bake 10-12 minutes, and take off baking sheet after cooling for a minute. Let cool completely before covering/boxing up.
There you go! I know that now that its warm, people are less interested in pumpkin -y cookies. But hey, save it for next fall.
Enjoy!
