Let’s just clear up the white elephant in the room, shall we?
I am not a food photographer. Do you see that cookie heap? Yes, I’m sure you do, it’s hard to miss. I could go on to describe what this heap reminds me of, but i’ll leave you to your own imagination. Food photography is something I would love love love to do one day, but for now, I simply don’t have the tools necessary to create fancy food pictures.
With that said, I make some damn good food.
Since Aaron and I are about as frugal as two people could possibly be, we never ever eat out. The only exception is when someone takes us out to eat and that only happens for birthdays. So, I cook a lot! Over the years I have spent hours on Pinterest collecting recipes to make.
One of our all time favorite recipes are these pumpkin oatmeal chocolate chip cookies. They are Aaron’s fav, so they are requested at least once a month. I have made several versions. Some with full sugar, full butter, less sugar, less butter, more oatmeal, more flour….you see where I’m going. That’s the other thing with my cooking and baking- I don’t follow recipes. I’ve tried, and fail every single time.
Maybe that’s why my cookies look like heaps of poop (you know you’re thinking it), but they are delicious and a great reminder to never judge a book (or cookie) by it’s cover. They are my favorite way to end the day.
This version had significantly less sugar, half the butter and more oatmeal than flour. I also added chia seeds. The only thing they were missing since we just ran out were flaxseeds.
The BEST (ugly) Cookies- pumpkin oatmeal chocolate chip cookies with chia seeds (healthy version)
- 1/2 cup butter, softened
- 3/4 cup apple sauce
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 3 eggs
- 1 heaping teaspoon vanilla extract (just let it pour over a bit)
- 1 1/2 cups whole wheat flour
- 3.5 cups quick cooking oaks
- 1 teaspoon baking soda
- 1/2 teaspoon salt (although I forgot to add this)
- 1 teaspoon of the following- cinnamon, nutmeg, pumpkin pie seasoning (however, this is just a guideline. I usually add more of the pumpkin pie and nutmeg)
- 1 WHOLE can of pumpkin puree (I hate to waste and every other recipe uses only half of the can)
- 1 1/2 cups chocolate chips (I think I used at least 2 cups. never enough chocolate)
- 3 tablespoons chia seeds (optional)
- 1/3 cup flax seeds (optional)
Preheat oven to 350 degrees. Prepare two greased cookie sheets. First, cream butter, apple sauce 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, chia seeds and flax seeds.
Drop by the tablespoon onto the already greased cookie sheets. Smush them down a little with a fork because they shouldn’t flatten out while baking.
Bake for approximately 12-15 minutes.
*These cookies are not crunchy or hard. They are sooooft! Also, most of the sweetness comes from the chocolate chips, which is exactly what we like over here.
***You can find my original blog post with these cookies here. These have more sugar, more butter and more flour than oatmeal.
***If you aren’t as adventurous in the baking department, you can find the original recipe here
If you give them a try let me know! And if you have any other suggestions on how to make them even more unique, please let me know!
I will be posting occasional recipes on this blog, at least whenever I remember to actually take a photo before eating all the food- my real specialty.
If you’re interested in seeing more sweet recipes follow my SWEET THINGS board.