Monday, October 05, 2015

Pumpkin-Oat Chocolate Chip Cookies

I've been on vacation for a couple weeks so I didn't make any cookies for a little bit! Today is my first Monday back at work so I tried to pick out a recipe that would make everyone happy. Eleven (11) people posted a recipe on my Facebook for these pumpkin snickerdoodles with cream cheese in the middle, but they seemed like a lot of effort for something that inevitably would be disappointing - in previous years, pumpkin snickerdoodles have failed to win accolades. So I agreed to make something pumpkin-spice, but I searched for a better recipe.

I picked this one because it has oats and chocolate chips to add texture and flavor, instead of just relying on the baby-food consistency of pumpkin. Also, knowing that most people enjoy the "spice" far more than the actual "pumpkin," I tweaked the spices. Actually, first, I doubled them. Pumpkin is bland. Must spice. More spice. Then I also added some allspice and some cloves. Go easy on the cloves, but honestly I think they really helped.

Anyway, these were delicious and enjoyable. Much better than the pumpkin snickerdoodles!

pumpkin

Pumpkin-Oat Chocolate Chip Cookies
Cooking Classy

2 1/2 cups all-purpose flour
1 1/2 cups 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 cup unsalted butter, softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups canned pumpkin puree
1 3/4 cup semi-sweet chocolate chips
1 cup chopped pecans or walnuts (optional - I did not add these)

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 scrape 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 pecans (if you want some chocolate to show through set some aside to press into tops before baking). Let batter rest 5 - 10 minutes (this just gives the oats some time to absorb the liquids so batter isn't so sticky and cookies don't spread so much).

Scoop dough out 2 Tbsp at a time, and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 12 - 14 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Yield: 4 dozen

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