Pumpkin Oat Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 14 minutes

Oven Temp: 350 degrees

 

Ingredients:

  • 1 1/2 cups bread flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/3 cup pumpkin puree
  • 1 cup semisweet chocolate chips

Directions:

Preheat oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper.

In a small bowl whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.

In a large bowl combine melted butter, granulated sugar, and brown sugar with a rubber spatula. Add the egg yolk, and vanilla, stirring to combine. Stir in pumpkin puree until smooth. Add the flour mixture in 3 batches, mixing well after each addition, until a soft dough forms. Fold in chocolate chips.

Cover and chill the dough in the fridge for 30 minutes, or until firm enough to scoop. Using a spring-loaded ice cream scoop or a spoon, roll the dough into 2-tablespoon sized balls and place on the prepared baking sheets. *Flatten slightly with the palm of your hand*. Bake for 10-12 minutes, or until set and edges are lightly browned.

Let cool completely. Store at room temperature in an airtight container for up to 5 days. Pumpkin flavor will intensify after a day.

Recipe from cookingclassy.com


'Pumpkin Oat Chocolate Chip Cookies' has no comments

Be the first to comment this post!

Would you like to share your thoughts?

Your email address will not be published.