- Ingredients (In the order you will use them).
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 4 tablespoons of butter, softened
- 2 eggs, room temperature and whisked in a separate container before adding
- 1 teaspoon vanilla
- 1/2 cup pumpkin puree
- 2 cups flour, leveled
- 1 cup Quick Oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 cup chocolate chips (we used chocolate chunks cut from a dark chocolate bar)
- Pre-heat the oven to 375
- In a large bowl, beat both sugars, egg and butter with a hand mixer until smooth
- Add the vanilla and pumpkin puree, mix well
- In the same bowl, add the flour on top of the wet ingredients. Sprinkle it around, do not dump it in one pile
- Add the baking powder and baking soda the same way, sprinkle around evenly
- Add the cinnamon, quick oats and chocolate chips
- Mix by hand until combined and all ingredients have been incorporated
- Drop spoonfuls onto a cookie sheet and bake for 12-15 minutes. Times may vary, start on the low side and add 2 minutes at a time until golden brown.
- Allow to cool on the pan for about 2-3 minutes. Then transfer to a cooling rack.
- Nothing left to do but Enjoy! Or maybe clean… but I usually have a helper keeping up with that as I go!
This recipe uses Quick Oats, we do not suggest substituting Old Fashioned Oats as it will affect the results of the finished cookie. Quick Oats are cut so they cook faster.
* For this recipe I use a “1 bowl method”. I have never seen a difference in mixing dry ingredients separately first. Baking experts would probably disagree, but this works me and less of a mess is always better!