Flavor, versatility and health benefits are some reasons to enjoy oatmeal, especially when preparing baked goods like cookies. Enjoy “Pumpkin Chocolate Chip Oatmeal Cookies” from “Live Well, Bake Cookies” (Rock Point) by Danielle Rye.
Pumpkin Chocolate Chip Oatmeal Cookies
Makes 24
1 cup all-purpose flour, spooned and leveled
1 tsp. pumpkin pie spice
½ tsp. ground cinnamon
½ tsp. baking soda
¼ tsp. salt
1 ½ cups old-fashioned rolled oats
½ cup unsalted butter, softened
½ cup packed light brown sugar
¼ cup granulated sugar
â…“ cup pumpkin puree, squeeze out the excess moisture with paper towels
1 large egg yolk, at room temperature
1 tsp. pure vanilla extract
1 cup semisweet chocolate chips
1. Preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
2. In a large mixing bowl, whisk together the flour, pumpkin pie spice, ground cinnamon, baking soda, and salt until well combined. Stir in the old-fashioned rolled oats and set aside.
3. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes, or until well combined.
4. Mix in the pumpkin puree, egg yolk, and vanilla extract until fully combined.
5. Mix in the dry ingredients until just combined, then mix in the chocolate chips on low speed until fully incorporated.
6. Using a 1 ½ tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press each ball of cookie dough down to slightly flatten it.
7. Bake for 9 to 11 minutes, or until the tops of the cookies are set. Remove from the oven, and allow the cookies to cool on the baking sheets for 5 to 10 minutes; then carefully transfer the cookies to a wire rack to cool completely. Store the cookies in an airtight container for up to five days.
