Day 1: Pumpkin Oatmeal Chocolate Chip Cookies

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Kick starting our 6 days of Pumpkin is the Pumpkin Oatmeal Chocolate Chip Cookie!

I have a weakness for cookies. No matter what kind of cookie it is, how painfully large, or bizarre it is, I’ll try it—even the caramel apple Oreos that are oozing off the shelves in Publix!

I jumped onto my dear ole’ friend Pinterest and set off to find a cookie recipe that involved pumpkin. TONS of different recipes popped up: sugar cookies, buttercream frosted, and the cream cheese indulgent. My head was spinning!

Then it dawned on me—everyone loves a plain ole’ chocolate chip cookie and everyone loves oatmeal cookies (even though I hate Raisins!). This Pumpkin Oatmeal Chocolate Chip Cookie fell upon my eyes, and my eyes fell upon love.

Let’s just say, these cookies barely made it out of my kitchen alive!


 

OverviewIt seems to include many ingredients, but most of them will probably be in your pantry. It costs less than 30$ if you have to replenish all the items. THIS SOFT DELECTABLE PUMPKIN COOKIE RECIPE is worth it! The batches are rather large, depending on your serving scoop.   
The Good:
  • Easy and quick to throw together.
  • They can make large batches to please many sweet-toothed kids and adults.
  • The pumpkin and pumpkin spice is not overwhelming nor underwhelming—perfect balance.
THE BAD:
  • If you don’t have all the necessary ingredients it could be costly.
  • There isn’t enough chocolate chips to my liking, so you must gingerly place more.
  • Need to carefully watch the oven and baking time because you’ll either end up with a charred ball of oatmeal or tender mush.

{The Result}: EPIC WIN!

*Trust me when I say this, {you can} make these, too.


 

{Pumpkin Oatmeal Chocolate Chip Cookies}

Ingredients

  • 2 cups of all purpose flour
  • 1 1/2 cups of oats
  • 1 teaspoon baking soda
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon of pumpkin pie spice
  • 1 teaspoon salt
  • 1 cup of butter {two sticks}, room temperature
  • 3/4 cup of brown sugar {I prefer the dark brown sugar}
  • 1/2 cup of granulated sugar
  • 1 cup of pumpkin puree
  • 1 egg
  • 2 teaspoons of vanilla
  • 1 cup of chocolate chips {I used Hershey’s Dark Chocolate Chips}

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Directions

  1. Preheat the oven to 350 degrees. Grab your cookie sheet{s} and line it with parchment paper or a baking mat. {I just used cooking spray on my non-stick baking sheets since I ran out of parchment}
  2. Grab a bowl, or use your stand mixer, and blend the butter with the granulated sugar and brown sugar. Once fluffy and mixed together, add the pumpkin, egg, and vanilla. Beat well.
  3. Add the flour, oats, baking soda, cinnamon, pumpkin pie spice and salt; mix well.
  4. Add the chocolate chips. Mix until well distributed.
  5. Drop by the spoonfuls onto the cookie sheet{s}.
  6. Bake for 13-15 until golden brown on the bottom of the cookie.

{Makes about 30 “spoonful” cookies; I got about 20 pretty large, puffy, moist cookies.}

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Click {here} for the original {pin}.

PIN IT

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