Pumpkin Oatmeal Chocolate Chip Cookies
If pumpkin and oatmeal chocolate chip cookies had a baby... these would be the result.
Equipment
Ingredients
- 2 cups unbleached all-purpose flour
- 1/2 cup golden flax seed meal
- 1 cup old fashioned oatmeal
- 1/2 cup quick oats
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter softened at room temperature
- 1 cup sugar
- 1 cup dark brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 3/4 teaspoon real vanilla extract
- 11 ounces milk chocolate or semi-sweet chocolate chips (like Ghirardelli)
Instructions
- Preheat your oven to 350° and line a couple baking sheets with parchment or a Silpat.
- In a medium bowl stir together the flour, golden flax meal, oats, cinnamon, baking soda and salt.
- In a larger bowl combine the butter and both sugars. Blend until light and fluffy. Add in the cup of pumpkin, the egg and vanilla and blend until all the ingredients are incorporated.
- Scrape down the sides of the bowl and add half of the dry ingredients. Mix until combined and then repeat with the remaining dry ingredients.
- Add in the bag of chocolate chips and mix in by hand.
- Form into rounded tablespoons of cookie dough and place them on the prepared baking sheets. Bake at 350 for 10-12 minutes, rotating the pan halfway through, until the edges of the cookie are slightly golden.
- Allow the cookies to cool on the pan for 5-8 minutes before carefully transferring them to a wire rack to cool completely.
- Store in an airtight container for 3-4 days.
Nutrition
Serving: 1cookies | Calories: 188kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 70mg | Potassium: 89mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1225IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg