Feature Recipe For The Week 10/29/16
These cookies are moist and chewy and extra chocolatey. They are definitely a kid-favorite and they always disappear quickly. The oats help to make the cookie chewy and the pumpkin makes it moist. The spices - True Cinnamon & Pumpkin Pie Spice - give them a delicious sweet spice flavor. What a great fall- time treat!
1 cup butter (room temperature)
3/4 cup granulated sugar
3/4 cup light brown sugar (packed)
1 tsp vanilla extract
2 cups flour
1 cup quick cooking oats
1 tsp baking soda
1 tsp True Cinnamon
2 tsp Pumpkin Pie Spice
1/2 tsp salt
1 cup pumpkin puree
2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease a large cookie sheet with non-stick cooking spray. Cream the sugars and the butter until light and fluffy. Beat in the egg and the vanilla. In a separate bowl, combine the flour, oats, baking soda, salt, and spices. Stir the four mixture into the butter mixture, alternately with the pumpkin. Stir to combine. Fold in the chocolate chips. Scoop rounded tablespoons of the batter onto the prepared cookie sheet. Bake the cookies for about 10 minutes in the preheated oven (or until the cookies ore golden with lightly brown edges). Cool the baked cookies on a rack.