Pumpkin Chocolate Chip Cookies

These cookies have a chewy, cake-like texture with the nutritious addition pumpkin puree and oatmeal. You’ll practice creaming butter and sugar, then alternating wet and dry ingredients to create a soft dough that bakes into generous, bakery-style cookies.

Serves 30 | Active Time: 30 minutes | Total Time: 55 minutes

Chef's Notes

These cookies can withstand a reduction of the amount of sugar if you wish or have the amount of butter replaced with applesauce if you wish for a more nutritious cookie. They freeze well.

Step 1: Making the cookie dough

4 c. unsifted all-purpose flour
2 c. oatmeal
2 tsp. baking soda
2 tsp. ground cinnamon
1 egg
12 oz (2 c.) chocolate chips
1 tsp. salt
2 c. firmly packed brown sugar
1 c. granulated sugar
1 can (16 oz.) solid pack pumpkin
1 tsp. vanilla
1.5 c. butter, softened

1) Combine flour, oats, soda, cinnamon and salt. Set aside.
2) Cream butter with sugars and beat until light and fluffy. Add egg and vanilla and mix well.
3) Alternate additions of dry ingredients and pumpkin, mixing after each addition.
4) Stir in chips.
5) For each cookie, drop 1/4 c. dough onto lightly greased cookie sheet.
6) Bake at 350 F for 20-25 min.

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