Pumpkin Oatmeal Chocolate Chip Cookies
I made these cookies and they came out perfectly. They did not stick to the pan or spread while baking. I did drop batter with a spoon to keep them on the small side.
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
rolled oats
quick cooking, uncooked |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
butter
softened |
|
| 1 | cup |
brown sugar
packed |
*
|
| 1 | cup |
granulated sugar replacement
|
* |
| 1 | large |
eggs
slightly beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
canned pumpkin purée
|
|
| 1 | cup |
chocolate chips (semi-sweet)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
rolled oats
quick cooking, uncooked |
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
butter
softened |
|
| 237 | ml |
brown sugar
packed |
*
|
| 237 | ml |
granulated sugar replacement
|
* |
| 1 | large |
eggs
slightly beaten |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
canned pumpkin purée
|
|
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Grease baking sheets.
Combine flour, oats, baking soda, cinnamon and salt; set aside.
Beat together butter and sugars until light and fluffy.
Add egg and vanilla, mix.
Alternate additions of dry ingredients and pumpkin, mixing well after each addition.
Stir in chocolate pieces.
For each cookie, drop ¼ cup of dough onto prepared baking sheet.
Bake 20 to 25 minutes until firm and lightly browned.
