A coworker confessed to me that he tried to make pumpkin cookies the other day, and they didn’t turn out. Which is horrible. How do you ruin a cookie?
Luckily for him, I possess the best pumpkin cookie recipe known to man. Proof of this is in the fact that the tub of cookies I brought in to work lasted less than 3 hours, nearly everyone that took one came back for another, and everyone is raving about how good they are.
And my husband has texted me three times from home saying how good the ones that I left there were. I hope there are some left when I get home.
These cookies are chewy, soft and especially delicious. This recipe will get you about 72, spoon-sized cookies. They don’t spread much in cooking, but the bigger you make them, the longer they’ll need to cook and you risk saping out the moisture.
Pumpkin Oatmeal Chocolate Chip Cookies
1 1/2 cups (three sticks) butter or margarine, softened
1 cup sugar (or Splenda)
16 oz canned pumpkin
1 tsp vanilla extract
1 large egg
2 cups packed light brown sugar
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking soda
2 cups rolled oats
4 cups flour
1 cup chocolate chips
Blend margarine and sugar until well mixed. Add pumpkin, egg, vanilla and brown sugar. Mix well. Add salt, cinnamon, soda, oats and flour. Blend in chocolate chips (you can use you more if you want them extra chocolatey, but I think a cup is perfect.
Drop by spoonfuls on cookie sheets and bake at 350 degrees 8-12 minutes, depending on how thick you make them. 10 minutes was perfect for mine. Cool on wrack and store in air-tight container to keep moist.