Oatmeal Pumpkin Chocolate Chip Cookies – Now That’s a Mouthfull!

Nothing says welcome like a plate of warm cookies, fresh out of the oven. Today I am welcoming Fall. Hence the Pumpkin Cookies!

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I’ve started by roasting my pumpkin and making the puree. To make the puree simply use an electric mixer. I used my Kitchen-Aid and the whisk attachment.

Set that aside and mix together:

2 1/2 cups of Flour

1 1/2 cups slow cooking Oatmeal

1 tsp Baking Soda

2 tsp Cinnamon

1/4 tsp Ginger

3/4 tsp Salt

And because I’m going to give these to my daughter, I’m adding:

2 Tbs Flax Seed and 4 Tbs Brewer’s Yeast

These will give her a added bonus of a boost in milk production for her baby. Obviously these are optional ingredients.

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Cream together:

1 cup Coconut Oil ( you can use butter here, but I prefer a healthier version)

1 cup Sugar

1 cup Brown Sugar

1 Egg

1 tsp Vanilla

Add this to the flour mixture and mix well.

Now add 1 1/2 cups Pumpkin Puree

1 bag Chocolate morsels

1 cup chopped nuts (Pecan in this case)

Bake at 350 for about 12 minutes.

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Eating a couple of these outside on the porch with a nice cup of tea is just the thing to welcome Fall.

 

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