Big, plump, moist oatmeal cookie with pumpkin spices and chocolate chips. These have a more cake-like texture than a plain oatmeal cookie and a whole lot of flavor.
Ingredients
2 cups all-purpose flour
1 cup quick cooking rolled oats, uncooked
1 teaspoon baking Soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 large egg, slightly beaten
1 teaspoon vanilla extract
1 cup canned pumpkin
1 cup semi sweet chocolate chips
Directions
- Preheat oven to 350F. Grease baking sheets or line with parchment paper. Combine flour, oats, baking soda, cinnamon and salt; set aside. Beat together butter and sugars until light and fluffy. Add egg and vanilla, mix. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate pieces. For each cookie, drop 1/4 cup of dough onto prepared baking sheet. Bake 20 to 25 minutes until firm and lightly browned. For more, smaller cookies, bake them a shorter amount of time. Remove to wire racks to cool completely.
Notes
- Photo by grabadonut under Creative Commons license.
