Sunday, March 25, 2012

Pumpkin Chocolate Chip cookies

GREAT PUMPKIN COOKIES page 162 in Tastes & Treasures cookbook


8 oz (2 sticks) butter, at room temperature

1 cup granulated sugar

1 cup brown sugar, gently packed

2 cups all-purpose flour

1 cup oats

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 tsp vanilla

1 egg

1 cup solid-pack pumpkin

2 cups semi-sweet or white chocolate chips


1. Preheat oven to 350 F. Line two sheet pans with parchment paper. (The paper can be reused- just place the cookies in a different spot or turn the paper over)

2. In the bowl of an electric mixer place the butter & beat on medium speed until creamy, about 1 minute. Turn off the mixer, scrape the bowl with a rubber spatula and add the sugars. Beat on medium speed until light and fluffy, about 3 minutes.

3. Meanwhile place the flour, oats, baking soda, salt, cinnamon and nutmeg in a medium sized bowl. Gently stir with a whisk to combine.

4. Stop the mixer and scrape the bowl. Turn the mixer on low speed; add the eggs and vanilla, beating until incorporated.

5. Add the flour in thirds, alternating with the pumpkin. (flour-pumpkin-flour-pumpkin-flour) After you have added the last of the flour, mix until just combined; do not over mix. Turn off the mixer and scrape the bowl.

6. Place a small (walnut) sized scoop of dough 1-2 inches apart on the prepared pans. You can also scoop the cookie dough with a tablespoon and place it on the sheet pans.

7. Bake for about 10-12 minutes, or until light brown.

8. Remove cookies from the oven, allowing them to cool on the sheet pan for a few minutes before transferring to a wire rack to cool completely.


* ½ t nutmeg (fresh ground, if possible) gives an added taste.

* You can add craisins, semi-sweet chocolate chips, raisins or nuts for variety.

* Makes about 6 dozen bite sized cookies.

* Store cookies in an airtight container. Freezes well.