Friday, October 25, 2013

Pumpkin Chocolate Chip Oatmeal Cookies :)


Last fall I was all about the pumpkin spice bread. This fall? I'll take a bit more chocolate. These pumpkin chocolate chip cookies are really good, easier for kids to eat & just "grab 'n go" But I'm not sure if it's even the cookies themselves, but something about fall finally here (which I've also equated with the baby's due date), and being in a toasty warm house while it's cool & crisp outside with the warm, festive scent of pumpkin spice baking in the oven. 
Or maybe it is just the cookies.

This recipe yields a ton, about 3 dozen cookies or more depending on how big you make each, and although I think usually most homemade cookies taste best right out of the oven, these lil cooks might taste even better the next day. So there's plenty to share & be sure save some for tomorrow :)

What You'll Need:
- 4 cups flour (wheat or white, I used a mixture of both)
- 1 can pumpkin puree
- 2 cups brown sugar
- 1 cup white sugar
- 2 cups quick rolled oats (you can leave these out if you want to, I just love oatmeal in cookies)
- 1 egg
- 2 1/2 cups melted butter
- 1 tsp vanilla extract
- 2 tsp pumpkin spice
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp salt
- 2 tsp baking soda
- 1 tsp baking powder
- 2 cups semi-sweet chocolate chips

*sidenote:  I never said these were healthy. But if you do feel like cutting out some calories/fat/cholesterol, you can substitute the butter for applesauce, & the egg for 2 egg whites.

Directions:
1. Preheat oven to 375.
2. In a large mixing bowl, combine all the "wet" ingredients: sugar, egg, melted butter, vanilla extract, & pumpkin puree & mix well.
3. In another large mixing bowl, combine all the "dry" ingredients: flour, oats, pumpkin spice, cinnamon, nutmeg, salt, baking powder, & baking soda & mix well.
 4. Transfer all the "wet" ingredients into the "dry" ingredients and mix well.
5. Add in the chocolate chips & now we're talkin' (with our mouths full of cookie dough, of course).
6. Scoop out your cookies and place on baking sheet. I used an ice cream scoop & dropped dough balls on the sheet in about 1" chunks and pressed down on the tops a little. They look like they're gonna be teeny but they puff up quite a bit. Plus, smaller cookies have less calories so you can eat more. Duh.
7. Throw these bad boys in the oven & bake until the bottoms just start to get golden brown, about 10-12 minutes.
8. Enjoy!




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