These have been Aaron’s favorite cookies since the moment he tried his first several years ago.
Whenever I do decide to make them, I have to double or triple the batch size since he eats them so fast.
They always turn out soft and moist.
If crunchy cookies are more your thing, these may not be right for you.
I made two batches yesterday.
The first followed the directions exactly- i’ve never done this before so I thought I would see how they turned out.
In the second batch I added slightly more sugar, flour and oats.
I prefer the extras. It gives the cookies a little more shape. The first batch, on the other hand, were completely flat and practically falling apart.
What you need:
1 cup butter, softened
1 cup brown sugar, packed
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/4 cups whole wheat flour
1 1//4 cups all purpose flour
1 1/2 cups quick cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon pumpkin pie seasoning
1 1/4 cups canned or homemade pumpkin puree
1 1/2 cups chocolate chips (minimum)
1/3 cup flax seeds (optional)
Preheat oven to 350F. Prepare two greased cookie sheets.
First, cream butter and sugars together until smooth and fluffy.
Beat in eggs and vanilla.
In a separate, large mixing bowl, combine flour, oats, baking soda, salt, cinnamon, nutmeg, and pumpkin pie seasoning.
Slowly, stir in the pumpkin puree and dry ingredients into the already mixed butter and sugar mixture. Alternate between pumpkin puree and the dry ingredients, adding a little bit at a time.
Fold in chocolate chips and flax seeds.
Drop by the tablespoon onto the already greased cookie sheets.
Bake for approximately 15 minutes.
I still have tons of pumpkin puree left. I’m thinking soup, curry and pasta sauce are in the very near future.
Happy weekend everyone!
Adapted from recipe found here