Action-Packed Pumpkin Oatmeal Cookies

Yes, that title is setting a pretty high standard for a cookie – but these are Pumpkin Oatmeal White Chocolate Chip Cookies! They’re jam-packed with all the fall flavoring and action you can possibly handle. And yes, you would be correct in assuming that these cookies are as yummy as they sound!

The back story on these is I wanted to make something seasonal, you know me and pumpkin lately, and couldn’t decide between recipes. I took one from My Baking Addiction and created a hybrid with a few things that sounded good from Pumpkin Nook, as well as some of my own ideas, to create a cookie that is purely delicious.

PUMPKIN OATMEAL WHITE CHOCOLATE CHIP COOKIES – makes about 4 dozen

  • 2 cups flour
  • 1.5 cups oatmeal (I finely ground mine)
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup (2 sticks) butter, room temp
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 cup pureed pumpkin
  • 1/4 cup molasses
  • 1 egg
  • 1 tsp vanilla
  • 1.5 cups white chocolate chips

Preheat the oven to 350ºF, and line some cookie sheets with parchment. Mix your dry ingredients- flour, oatmeal, baking soda, salt, and pie spice – together in a bowl. I choose to pulverize the oatmeal before adding it in. (In case you were wondering… yes, I measured the 1.5 cups before processing.)

Continue by creaming together the butter and sugars so they’re nice and fluffy.

Add the egg and vanilla, making sure it’s all mixed in properly. Then add in the molasses until it’s nice and smooth(ish). That’s what they call “black gold,” right?

Add in your pumpkin and mix s’more.

Then add in your flour and mix until everything is nearly incorporated. I say nearly because you’re still going to have to mix a bit more once the chips are in, and we don’t want these cookies getting tough!

And next, yep – you guessed it, time to add in the chips! Fold them in gently so they’re evenly dispersed. Then, drop them onto the baking sheets. No need to flatten them, I think the wonky shapes are part of the charm!

Bake for 12-14 minutes until they’re lightly browned. Let them sit on the baking sheets for a couple of minutes, before removing them to a rack to cool completely.

I brought some of these into work for the people there to enjoy, and sent some to people as gifts.

However you choose to serve them, I can guarantee they’ll be appreciated. No evil rating on these, just some good ol’ fashioned fall flavoring. Enjoy!

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4 comments

  1. MAN OH MAN! It’s hard to choose which of your pumpkin recipes to bake! I’m making the carrot bread tomorrow night 🙂 Thanks JJ

  2. yum, these cookies look fabulous! i love pumpkin and oatmeal and white chocolate chips are a great cookie combo!

  3. amandasperspective · · Reply

    I want these at Christmas.

  4. A great blog!–and this recipe is just what I’ve been looking for to use up the other half of a can of pumpkin puree after a batch of pumpkin muffins…and the white chocolate is a great touch. Yum.

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