Pumpkin Chocolate Chip Cookies
Most pumpkin chocolate chip cookies are soft and cakey. These chocolate chip pumpkin cookies are chewier, thanks to rolled oats in the batter. I like dark chocolate chips, but you can certainly use semisweet chips or even cinnamon chips for these cookies.Ingredients:
- 1-1/4 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 1 tsp. baking soda
- 1 tsp. pumpkin pie spice
- 1/2 tsp. kosher salt
- 1 cup butter, softened to room temperature
- 1-1/2 cups granulated sugar
- 2 large eggs
- 1/3 cup pumpkin puree
- 1 cup quick cooking oats
- 2 cups dark chocolate chips
Preparation:
- Preheat oven to 350 degrees F.
- Sift together flours, baking soda, pumpkin pie spice and salt.
- With an electric mixer, beat butter and sugar until fluffy.
- Beat in eggs.
- Stir in pumpkin puree.
- Add flour mixture, mixing until incorporated.
- Stir in oats and chocolate chips
- Refrigerate dough for 1 hour. This is important, because it keeps the cookies from getting too soft and cakey.
- Drop by rounded tablespoonsful onto ungreased cookie sheets.
- Bake 10-14 minutes (check after 10 minute) until golden on the bottom and set. Cool on a wire rack before serving.
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Chocolate Chip Cookies |
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