Pumpkin Chocolate Chip Oatmeal Cookies
Delicious cookies combining pumpkin and chocolate chips with a unique texture from rolled oats.
Ingredients
Dry Ingredients
- 1 cup rolled oats Use old-fashioned oats for the best texture.
- 1 cup all-purpose flour
- 1/2 cup brown sugar Packed tightly.
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened Let it sit at room temperature for better creaming.
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips Use semi-sweet or dark chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the canned pumpkin puree and vanilla extract, mixing until well combined.
Mixing Dry Ingredients
- In a separate bowl, mix the rolled oats, all-purpose flour, baking soda, ground cinnamon, nutmeg, and salt.
- Gradually stir the dry mixture into the wet mixture until just blended. Do not overmix.
- Fold in the chocolate chips gently.
Baking
- Line a baking sheet with parchment paper.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake for 12 to 15 minutes, or until the edges are lightly browned.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For enhanced flavor, consider toasting the oats. Store in an airtight container for up to one week or freeze for up to three months.