Tuesday, October 4, 2016

Pumpkin Oatmeal Chocolate Chip Cookies

well friends... summer has ended and it was delicious. LOTS of sleep, lots of food, lots of wine, on repeat. And I won't lie, i'm pretty sad it's over. I'm a sucker for green, leafy vegetation and humidity that makes you feel the need to shower every hour. 
(gross, i know)

But I'll also say this: there's somethin' about Autumn this year that's already doin' it for me, you know? and I'm shocked by that! My sister sent me a text the other day after seeing my THREE back-to-back fall food posts saying I'd finally "come to the dark side." And she's right! But i'm glad.. and i'm taking full advantage of the warm glow that might {temporarily} stick around, giving me all the heart eyes for pumpkin spiced life.

and on that note, a recipe:

Pumpkin Oatmeal Chocolate Chip Cookies

I've adapted this recipe a few times and I always change it a little from season to season so, take it with a grain of salt {ha! get it... a grain of salt, literally maybe} 

moving on...

sometimes I use molasses, sometimes i don't.
sometimes i'll use eggs, sometimes i won't.

the pumpkin makes this recipe really forgiving so try out a few different ways to see which is your favorite consistency and flavor.

this is Marina. we make these every year at the beginning of autumn just for her.

  • 1/2 cup salted butter, softened
  • 1/2 cup pumpkin puree, heaping
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 TBSP molasses
  • 1 & 1/2 tsp vanilla extract
  • 1 & 1/2 cup rolled oats
  • 1 & 1/4 cup all-purpose flour
  • 2 tsp pumpkin pie spice, heaping
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips
  • 1/2 cup dried cranberries (optional)
(adapted from averie cooks)

I like to use one big mixing bowl. don't judge, i just think easy clean up is a beautiful thing and if you're careful and steady, one bowl can work just beautifully.

in your mixing bowl, combine all the wet ingredients and blend with a mixer until smooth. If you decide to throw an egg in to make them fluffier cookies, now's the time. blend until all ingredients are smooth. now toss in your rolled oats, flour, pumpkin pie spice, baking soda & salt. use your mixer and mix until really well blended, no hidden spots of flour and baking soda stuck under the dough that hasn't been mixed in.

bake on greased or parchment papered cookie sheets at 350 for 14 -17 minutes 

bake, eat, repeat.



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