Pumpkin-Quick Oat Chocolate Chip Cookies


Pumpkin Oatmeal Chocolate Chip Cookies

*2 1/2 cups All-Purpose Flour
*1 1\2 cups Quick Oats
*1 teaspoon Baking Soda
*3/4 teaspoon Sea Salt
*2 teaspoons Ground Cinnamon
*1/4 teaspoon Nutmeg
*1/4 teaspoon Ginger
*3/4 cup Butter, at room temperature
*1 cup Brown Sugar, packed
*1/2 cup Granulated Sugar
*1 large Egg, at room temperature
*2 teaspoons Vanilla Extract
*1 1/4 Cups Canned Pumpkin
*1 1/2 cups Semi-Sweet Chocolate Chips or Dark Chocolate Chips

Pre-heat oven to 350*F.

Whisk together the following dry ingredients in a mixing bowl; flour, quick oats, baking soda, sea salt, cinnamon, nutmeg and ginger.

Cream together in an electric stand mixer with paddle attachment on low until combined and occasionally scraping sides of the mixing bowl; butter, brown sugar, granulated sugar, egg, and vanilla. After creaming add pumpkin until incorporated.

Slowly add the dry ingredients into the creamed mixture until combined. Stir in the chocolate chips and quick oats and using a 2 ounces Scoop, scoop cookies onto a 1/2 backing sheet and bake for 12-15 minutes.

Makes 3 dozen Cookies

Recipe adapted from Cooking Classy






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