“They are soft on the inside, with lots of chocolate chips and the perfect amount of spices”.
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Continuing with pumpkin season, I want to share with you this delicious cookie recipe which also has some of my favorite ingredients: oatmeal and chocolate chips and, combined with pumpkin, turned out to be a true delight. They are soft on the inside, with lots of chocolate chips and the perfect amount of spices. Also, very easy to make and you don’t need an electric mixer.
Here goes the recipe:
INGREDIENTS:
1 ½ cups old-fashioned oats
1 ¼ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
½ cup unsalted butter
½ cup brown sugar
¼ cup granulated sugar
½ teaspoon vanilla extract
1 large egg yolk
1/3 cup pumpkin puree
1 ¼ cup chocolate chips
INSTRUCTIONS:
Melt butter in microwave for 20 seconds, then stir until fully melted, set aside and let cool for about 10 minutes before using.
In a bowl whisk together oats, flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
In other bowl whisk melted butter and both sugars for about 15 seconds.
Add vanilla extract, egg yolk, and mix until combined.
Add the pumpkin puree and whisk until incorporated.
Add the flour mixture and mix until incorporated.
Add the chocolate chips and mix until combined.
Cover the mixture with plastic film and refrigerate for about 30 minutes.
Preheat oven to 350°F (180°C).
Line one or two baking sheets with parchment paper.
Place balls of dough onto the baking sheet, about 2 inches apart from each other. You can use a measure spoon or a cookie scoop for the cookies to be about the same size. I use 1 ½ tablespoons of dough on each ball.
In this case, it is necessary to gently flatten the balls into discs, because these cookies will not spread while baking.
Bake for 9 to 11 minutes (it took 10 minutes in my oven). Remember, each oven is different, make sure to write down the time it took in yours, for next time.
Let cool for 5 minutes before carefully transferring them onto a cooling rack to cool completely.
Makes about 27 cookies.
Enjoy!
Xoxo,
MJ
*Based on s recipe by Crunchy Creamy Sweet.
Other cookie recipes:
Zucchini & chocolate chips oatmeal cookies
Brown sugar cookies
I love to write about my favorite things: motherhood, storytelling, travel, books, series and pastry recipes! Most of all, I love connecting with people from around the world.
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Me encanta escribir sobre mis temas favoritos: maternidad, narración, viajes, libros, series ¡y recetas de repostería! Sobre todo, me hace feliz conectarme con gente de todo el mundo.