It’s fall y’all and time to take
advantage of all the pumpkin flavored <fill in the blank> until your
heart is content. I took advantage of a
rare weekend with nothing scheduled to clean up the house, decorate for
Halloween/Fall Harvest season, and of course, do a little baking with the
ingredient of the season…pumpkin! This
was a new recipe for me, but it turned out great! Definitely follow the directions to take out
the cookies after ~ 10-12 minutes…they stay nice and soft that way. Enjoy!
Ingredients
1½ c. brown sugar
¾ c. butter, softened
1 c. pumpkin puree
1 tsp. vanilla
2 eggs
1½ tsp. cinnamon
½ tsp. ground cloves
¼ tsp. nutmeg
2 c. quick oats
1 c. flour
½ tsp. baking powder
½ tsp. baking soda
1 tsp salt
1½ c. semi sweet chocolate chips
Directions:
Preheat oven to 350 degrees.
In large mixer bowl cream butter and
sugar together. Add eggs and beat. Add pumpkin and vanilla and mix.
In a separate bowl stir flour,
cinnamon, nutmeg, cloves, baking powder, salt and oatmeal together.
Add dry ingredients to wet
ingredients. Mix together only until combined. If needed add a more flour one
Tablespoon at a time until the you have a soft dough. Be careful not to over
mix.
Add chocolate chips and mix to
incorporate.
Line baking sheet with parchment
paper. Drop cookies a little larger than 1 inch sizes. Bake for 10-12 minutes.
Don't over bake the centers will be soft and will set as they cool.
Remove immediately from baking sheet
and cool on a wire rack.
Recipe Source: www.littledairyontheprairy.com
Picture Source: Lindsay Klindt
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