Being a food blogger, I am always looking for ways to add a fun twist or unique perspective to classic recipes. While I never expect my variation to completely trump the classic recipe (they are "classic" for a reason, after all), I like to keep things interesting and surprise my taste buds every now and again. And who knows, a new classic recipe might be created from one of those experiments!
This recipe takes the classic chocolate chip oatmeal cookie and adds a delicious, pumpkin twist. Not only does the pumpkin add oomph to the flavor, but it also adds moisture to these cookies, making them extra soft and chewy. And who doesn't love a perfectly chewy cookie?! I also added a bit of molasses to these cookies. The addition of molasses increases the oomph of flavor even more and ensures that these cookies come out of the oven nice and chewy and stay that way for days.
I added semisweet chocolate chips because I can't think of many combinations better than pumpkin and chocolate, but feel free to omit the chocolate chips and add nuts, raisins, candy, or other various mix-ins. Just like classic oatmeal cookies, these cookies are extremely versatile and you can throw in just about any mix-in that your heart desires.
These cookies are a great addition to any holiday party, fall get together, or to just have around for those sweet tooth cravings!
Pumpkin Chocolate Chip Oatmeal Cookies (adapted from Jamie Cooks It Up)
(4 dozen cookies)
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
1 tsp vanilla extract
1 cup pumpkin puree
2 Tbsp molasses
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup quick oats
1 1/2 cups semisweet chocolate chips
Add butter, granulated sugar, and brown sugar to a mixing bowl. Cream ingredients together. Add the egg, and mix until fully incorporated. Add the vanilla extract, pumpkin puree, and molasses and mix into creamed batter, making sure to scrap the sides and bottom of the mixing bowl. Add the flour, baking soda, cinnamon, and salt; mix until just incorporated, careful not to over-mix the dough. Fold in the quick oats and chocolate chips. Refrigerate dough for at least at hour, preferably overnight.
When you are ready to bake your cookies, preheat the oven to 350 degrees. Line a cookie sheet with a Silpat mat, parchment paper, or spray lightly with cooking spray. Spoon tablespoon size cookie dough onto cookie sheet. Bake for 13-15 minutes, or until cookies are set and turn golden brown on the bottom. Cool on cookie sheet for a few minutes before removing to a wire rack to cool completely.
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Servings Per Recipe: 48
Amount Per Serving:
Total Fat: 5.7 g
Cholesterol: 14.2 mg
Sodium: 29.2 mg
Total Carbs: 20.3 g
Fiber: 0.8 g
Sugars: 13.8 g
Protein: 1.3 g
-Unique twist on traditional chocolate chip oatmeal cookies
-Easy to make
-A delicious fall cookie
-Great recipe for cookie swaps or holiday entertaining
-Versatile-add different mix-ins depending on your preferences (raisins, nuts, butterscotch chips, cinnamon chips, candy, etc.)
-You must plan ahead to allow cookie dough to chill overnight
Overall Rating: 4.5 out of 5
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