Fall baking is the best. There is nothing better and more comforting than the smells and tastes of all autumnal baked goods. The most famous are probably pumpkin, cinnamon, caramel and apples. I love all of these things, in pretty much any kind of combination. Last fall I made a batch of some super yummy pumpkin cookies, which were fantastic. This year I decided to go with ones that were a little heartier, with the addition of oatmeal. There are so many layers of flavor in this cookie. There is the subtle taste of pureed pumpkin, the spices that compliment the pumpkin (cinnamon, ginger, and cloves), the heartiness from the oatmeal, and the sweetness that comes from the chocolate chips. Although these cookies do contain a fair amount of sugar, they're not overly sweet. They are more like spice cookies. They're delicious!
I had a special helper while making these cookies, my niece, Riley.
Riley says that her and I are going to have our own cooking show, because she has the "brains" and I have the "cooking skills". At least I know what I have to bring to the table. Let's make this show Riley!
Pumpkin Chocolate Chip Oatmeal Cookies
adapted from Pumpkin: a superfood for all 12 months of the year
3 cups of oats
1 1/2 cups flour
1 cup brown sugar
3/4 granulated sugar
3/4 cup pumpkin
1 cup butter, softened
1 tsp vanilla extract
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
2 tsp ginger
1 tsp cloves
1 1/2 cups chocolate chips
Preheat oven to 350. Beat together the butter and sugars. Add pumpkin, eggs and vanilla and beat until combined. Add flour, spices, and salt. Mix until combined. Stir in oats and chocolate chips.
Line a baking sheet with parchment paper, and drop dough by tablespoonfuls onto the sheet.
Bake 12-15 minutes until they are lightly browned on the edges and bottoms.