Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies
Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies
The idea behind these bad boys was to merge my super secret, super soft oatmeal chocolate chip cookies recipe, with a sweet taste of Fall.All I have to say, is this was a VERY good idea 🙂 The pumpkin makes these cookies ultra soft, while only leaving a hint of it’s flavor. Darryl and the girls proclaimed these THE BEST chocolate chip cookies he has ever had.
Needless to say, the whole batch was gone in two days, and Darryl was asking if I could make another batch.Yes.. they are THAT good!
How to Make Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- Next beat butter, sugar and brown sugar until well creamed together.
- Now add in pumpkin, egg and vanilla. Beat until combine well.
- Gradually add the dry ingredients to wet ingredients and mix until incorporated.
- Next, stir in your oats. Mix well.
- Stir in both the white and dark chocolate chips.
- Drop cookie dough by the rounded tablespoon on to the prepared baking. sheet.
- Bake cookies for 14-15 minutes or until cookies are lightly browned. DO NOT OVER COOK. They will seem a little soft, but will firm up as they cool. You want to keep the nice, soft texture! Hope you enjoy these most delicious Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies!
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TOOLS USED FOR THIS PUMPKIN OATMEAL DOUBLE CHOCOLATE CHIP COOKIES RECIPE:
- Measuring Cups and Spoons: Each cup’s “ml” and cup sizes have passed clearly engraved marking, and you can quickly identify the cup scale according to the color of the handle.
Mixing Bowls: Glass is pre-heated oven, microwave, fridge and freezer safe, and dishwasher safe.
Cookie Scoop: This gadget makes it easy to make equal sized balls for this recipe. - Hand Mixer: Mix ingredients for a variety of recipes from slowly stirring in chunky ingredients, like nuts or chocolate chips, at speed one to whipping egg whites or heavy cream at speed five.
Pumpkin Oatmeal DOUBLE Chocolate Chip Cookies
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Ingredients
- 1 cup sugar
- 1 cup brown sugar
- 2 cups all purpose flour
- 1 cup chocolate chips
- 1/2 cup white chocolate chip
- 2 cups rolled oats oatmeal
- 1/2 tsp of ground cinnamon
- 2 tsp of pumpkin pie spice
- 1 TB vanilla extract
- 1/2 tsp salt
- 1 cup unsalted butter
- 1 tsp baking soda
- 1 cup pumpkin puree
- 1 egg
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- Next beat butter, sugar and brown sugar until well creamed together.
- Now add in pumpkin, egg and vanilla. Beat until combine well.
- Gradually add the dry ingredients to wet ingredients and mix until incorporated.
- Next, stir in your oats. Mix well.
- Stir in both the white and dark chocolate chips.
- Drop cookie dough by the rounded tablespoon on to the prepared baking. sheet.
- Bake cookies for 14-15 minutes or until cookies are lightly browned. DO NOT OVER COOK. They will seem a little soft, but will firm up as they cool. You want to keep the nice, soft texture!
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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Hey guys! I’m not a huge baker and I have no idea what parchment paper is. Is there anything else I can use cause I don’t have that.
No worries at all Angela! The parchment paper is used to prevent sticking on the baking sheet. You can simply grease the baking sheet instead 🙂 Hope that helps!
Corey
Ohhh perfect! Haha, much easier 🙂
Found this on Pinterest and made the, last night. This pregnant, pumpkin craving woman thanks you! Top 5 cookie I’ve ever made!
This comment made my day Melanie. Thank you so much for the sweet comment. They are by far one of my favorite cookies now 🙂 I am so glad I could help with your pumpkin craving! haha
Follow up. My friend who HATES pumpkin, loved them! Making my second batch tonight to take to girl’s night! Quick question, have you ever frozen the dough? I would love to make double batches and have some ready to go!
These look awesome, but 2 cups of sugar seems like a lot. Has anyone tried cutting back the amount of sugar?
Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/09/i-freakin-love-pumpkin.html
Awesome! Thanks 🙂
Mine turned out kind of cake like, really fluffy not flat like yours look, any ideas how to make them less cake-like and more chewy cookie??? And dont worry they still tasted amazing ha!
Hmmmmm. Where are you at Tenley? Sometime altitude affects baking. Maybe try baking for less time? I am glad to hear they still tasted great 🙂