Saturday, November 15, 2014

Pumpkin Oatmeal Chocolate Chip Cookies

Another great treat during pumpkin season: Pumpkin Oatmeal Chocolate Chip Cookies. Super easy to make, ultra soft and moist, simply delicious! Plus, they have oats, flax seeds, nuts, and dried fruit in them, so that makes them qualify as almost healthy. :)

  • 2 cups + 2 tbsp all-purpose flour
  • 1 tsp baking soda
  • 2 tsps ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 and 1/2 cups old-fashioned rolled oats
  • 1 tbsp ground flax seeds
  • 1 cup (2 sticks) unsalted butter, melted
  • 1/4 cup dark molasses
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 3/4 cup pumpkin puree
  • 1 tsp vanilla extract
  •  1/2 cup chocolate chips (white, dark, milk- whatever floats your boat!)
  •  1/2 cup chopped dried apricots
  •  1/2 cup chopped pecans
    (if you prefer to use different add-ins, that is perfectly fine; the possibilities are endless here- any dried fruits or nuts/seeds would work perfectly, just keep the total amount of add-ins to 1 and 1/2 cups)

  • Directions:

    Preheat oven to 350F. Line two baking sheets with parchment paper or silicone mats (I love my Silpat!)

    In a large mixing bowl, combine flour, baking soda, ground cinnamon, pumpkin spice, salt, oats, and flax seed. Set aside.

    In a medium size bowl, mix the melted butter, molasses, and sugars. Once combined, mix in the egg. Add pumpkin puree and vanilla extract and whisk until thick and fully incorporated. Add to the dry ingredients and mix until just combined. The resulting dough will be heavy and sticky.

    Gently fold in the chocolate chips, dry apricots, and pecans (or other add-ins of your choice). Scoop cookie dough onto the cookie sheets- I use a medium size ice cream scoop that works great for this purpose. Flatten cookies just a little bit before putting in the oven.

    Bake at 350F for 12-14 minutes, or until slightly brown around the edges (it took exactly 12 minutes for mine). Cookies will still be soft when you take them out. Allow to cool completely on the cookie sheets before transferring to an airtight container. The cookies keep soft and moist for more than a week and you can also freeze them for a couple of months. They are truly delicious!

    Recipe courtesy: pumpkin oatmeal cookies

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