Date Night & Pumpkin-Oat Chocolate Chip Cookies!

Monday, September 28, 2015

This past weekend was a rainy one in NC. B and I decided Saturday morning to have a little rainy day cooking sesh. I had mentioned my sister's amazeballs Pumpkin Cookies so we decided to make some of our own from the Cooking Classy blog.

Sorry for the pictures, I know, they're laughable. Check out Cooking Classy, now she's got it going on. I'm not only learning how to cook, but I'm learning how to be a photographer. Getting the right angle is hard and my husband just stands there looking at me like I'm crazy.


With everything added to the mixer.

My sous chef!
Cute little cookie jar we found in the back of a cabinet today.

Pumpkin-Oat Chocolate Chip Cookies

Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups quick oats
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 3/4 tsp ground cinnamon
  • 1/4 tsp groung nutmeg
  • 1/4 tsp ground ginger
  • 1 cup unsalted butter, softened
  • 1 1/3 cups packed light-brown sugar
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups canned pumpkin puree
  • 1 3/4 cup semi-sweet chocolate chips
  • 1 cup chopped pecans or walnuts (optional)
Directions
Preheat oven to 350 degrees.

In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.

In the bowl of your electric mixer (fitted with paddle attachment) whip together butter, brown sugar and granulated sugar until creamy. Occasionally stop and scrape down sides and bottom of bowl throughout  entire mixing process. Blend in egg then blend in vanilla extract and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips and pecans. (If you want some chocolate chips to show through set some aside to press into tops before baking.) Let batter rest 5-10 minutes.

Scoop dough out 2 tbsp at a time and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2 inches apart. 

Bake in preheated oven 12-14 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Prep Time: 30 mins (we're kind slow)
Cook Time: 12-14 mins
Yield: 4 Dozen

Recipe Source: Cooking Classy

Confession - I told B to add more chocolate chips. He literally looked at me and said, "That'll make them too sweet." Umm, what? It's like he doesn't know me at all. I should've put in our vows, "To have and hold and to always add extra chocolate." 

Notes -Add bread to the cookie jar. A little trick of the trade I learned from my sister. Putting soft bread in with cookies keeps them from getting hard. I'm not sure about the science behind it, just trust me, it works.

Print this recipe.

Don't worry y'all. We recovered from the chocolate incident pretty quickly and had a date night at Undercurrent in Greensboro. 


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