Happy September first everyone!
Let the fall recipes begin.
I decided to start with some pumpkin but, of course, my strange family doesn't like pumpkin recipes. I am the only one that apparently knows what tastes good.
These cookies have a little bit of everything so you may even be able to sway the non-pumpkin fans in your house to try them. I purposely made this into a fairly small batch so - if you are lucky enough to have pumpkin lovers - you may want to double it. I got 12 large cookies.
Oatmeal Pumpkin Pecan Chocolate Chip Cookies
1 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
pinch sea salt
1 1/4 cup oats
1/3 cup pecans, toasted & chopped
1/2 tsp pumpkin pie spice
2 Tbsp butter, room temp
1/2 cup pumpkin puree
1/2 cup brown sugar
1 tsp vanilla
1/4 cup chocolate chips
Preheat oven to 350. Line a cookie tray with parchment paper, set aside.
In a small mixing bowl, whisk together flour, baking soda, baking powder, salt, oats, and pecans.
In a larger mixing bowl, cream the butter until creamy. Beat in pumpkin puree until smooth. beat in brown sugar, and vanilla.
Stir the dry ingredients into the wet ingredients until stiff dough forms.
Using a large cookie scoop (approx 1/4 of a cup), scoop 12 cookies onto prepared cookie sheet. Flatten the cookies with the palm of your hand (cookies will not spread very much during cooking).
Top each cookie with 5 or 6 chocolate chips. (You can, of course, use more if you want to!)
Bake at 350 for approximately 6 minutes. Rotate cookie tray and continue cooking until cookies are done, approximately another 6 or so minutes. (Bottoms will be golden brown and tops will appear dry.)
Remove from heat and move to wire rack to cool.
Enjoy with a glass of coffee or milk (or hot chocolate - I mean, it is almost officially fall now...).
FYI - these freeze really well too. Just make sure they are in an airtight container.
Not that you will have a lot to freeze - this only makes 12 good sized cookies.