Ingredients:
2 1/2 c. all-purpose flour
1 1/2 c. quick oats
1 tsp. baking soda
3/4 tsp. salt
1 3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 c. unsalted butter, softened
1 1/3 c. packed light brown sugar
2/3 c. granulated sugar
1 large egg
1 tsp. vanilla extract
1 1/4 c. canned pumpkin puree
1 3/4 c. semi-sweet chocolate chips
1 c. chopped pecans or walnuts (optional)
Directions:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds; set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrap down sides and bottom of bowl throughout entire mixing process). Blend in egg then blend in vanilla extract and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips and nuts (you can press some chocolate chips into the tops of the cookies before baking as well if you want them to show better). Let the batter rest 5-10 minutes (this just gives the oats some time to absorb the liquids so the batter isn't so sticky and the cookies do not spread so much).
Scoop dough out 2 Tbsp. at a time and drop onto Silpat or a parchment lined baking sheet, spacing cookies 2 inches apart. Bake in preheated oven 12-14 minutes. Allow to cool on baking sheet for several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
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