Leave it to Instagram to come up with a TOLL option in their stories feature, and y'all know me, I HAD to try it. Needless to say 96% of my viewers said YES to wanting the recipe [I want to know who the 4% no's were!!!] But it was a fun toll regardless and a new way to incorporate feedback into what I do.
These were by far, the best pumpkin cookies I've ever had to date. Come fall, I will NEVER turn down pumpkin [except maybe really weird stuff, like, did you know pumpkin flavored Doritos are/were a thing?!?! WHY!?!] My husband actually baked these so I can take ZERO credit other than photographing them, writing this, and eating almost all of them.... (He found the original recipe here, on Averie Cooks blog.)
I have always loved oats in cookies, and while I don't love oatmeal RAISIN, I DO love a good oatmeal chocolate chip. We decided to give these a whirl on a Sunday afternoon and guys, you have to find time asap to try these for yourself. This cookie is oozing in nothing but fall flavors, because you can never go wrong with molasses and pumpkin pie spice.
Ingredients:
1/2 cup unsalted butter, melted
1/2 cup pumpkin puree
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 TBS mild or medium-flavored molasses (not blackstrap, too intense)
1 1/2 tsp vanilla or pumpkin pie spice extract
1 1/2 cups old-fashioned whole-rolled oats (not quick-cook or instant)
1 1/4 cups all-purpose flour
2 tsp pumpkin pie spice (a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice)
1/2 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips
Directions:
1. Melt the butter in a microwave safe bowl
2. Add the pumpkin puree, sugars, molasses, vanilla, pumpkin pie extract and whisk thoroughly to combine until smooth
3. Add oats, pumpkin pie spice, flour, and salt. Stir until combined.
4. Add the chocolate chips and stir.
5. Use a large cookie scoop and form 13 equal sized mounds of dough and flatten just slightly.
6. Add the mounds on a large tray, cover with plastic wrap and cool in fridge for at least three hours [this was the hard part because I am guilty of just wanting to eat the dough!!!!!!!!!!]
7. Preheat oven to 350. Line a baking sheet with wax paper or spray w/ cooking spray
8. Place mounds of dough 2 inches apart and bake for 12-14 minutes or until the tops are set (even if they look slightly undercooked or pale--do NOT over bake!]
9. Cookies will firm up as they cool, so allow them to cool for about ten minutes before serving.
Fall is just beginning, guys, so seriously, if your pantry is lacking in these ingredients, I suggest you fix that immediately. This is the first of many desserts I plan on making [normally I AM the one who bakes], but I won't complain one bit if my husband wants to continue whipping bad boys like these up. These oatmeal pumpkin chocolate chip cookies are chewy, soft, and perfectly delicious! Great...now I'm going to get another [which will be my third today............] :)
