Oatmeal cookies have long been a favorite of mine. When I first met MJD and he told me his favorite cookie was oatmeal chocolate chip, I knew it was a good sign since it was one of my favorites too! We both absolutely loved these cookies- they were perfectly soft, had just the right hint of pumpkin and of course, are nice and chocolate-y. The recipe makes about 3 dozen cookies- so there is plenty to share, you just might not want to!
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup brown sugar
- 1 cup unsalted butter, softened
- 1 cup pumpkin puree
- 1 tablespoon vanilla
- 1 large egg
- 2 cups oats
- 1 and 1/2 cups chocolate chips
Preheat oven to 350 Degrees.
Combine together the first five dry ingredients listed from flour to salt in a mixing bowl.
In a separate mixing bowl, mix together the sugars with the softened butter until creamy.
Add in the pumpkin puree, vanilla and egg to sugar-butter mixture and mix well.
Add in the dry ingredients gradually, and mix on low speed.
Next, add in your oats and stir them in well.
Stir by hand your chocolate chips into the mixture.
Drop the dough by rounded tablespoon onto your baking sheet.
Bake cookies for 13-15 minutes or until lightly brown. They will look soft, but will harden a bit as they cool.
Allow the cookies to cool for a bit (a few hours) before stacking or packaging up as they are very soft.
Take a big pumpkin-y, oatmeal-y, chocolate-y bite and be prepared to fall in love 🙂
PS- The leftover pumpkin puree you have from this recipe is the perfect amount to make the Pumpkin Pie Smoothie I posted yesterday!