Oaty Pumpkin Chocolate Chip Cookies Recipe

Name: Oaty Pumpkin Chocolate Chip Cookies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 150 min
Yield: 42
Ingredients: 2 1/4 cups all purpose flour; 2 1/4 cups old fashioned rolled oats (see note); 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon cloves; 1/2 teaspoon salt; 1 teaspoon baking soda; 1/3 cup blackstrap molasses; 1 egg; 1 teaspoon vanilla; 1 cup pumpkin puree; 1 cup light brown sugar; 1/2 cup sugar; 1 cup (2 sticks) unsalted butter, melted; 1 1/4 cups bittersweet chocolate chips

These cookies are packed to the brim with oats, spices, pumpkin, molasses, and chocolate chips, making them an awesome oatmeal-chocolate chip- pumpkin spice cookie hybrid. These taste even better the next day, so if you can, plan ahead and give them a night to rest.

Note: For this recipe, choose a thicker rolled oat such as Bob's Red Mill. Do not substitute quick cooking or steel cut oats.

Oaty Pumpkin Chocolate Chip Cookies Recipe

Prep 10 mins

Cook 15 mins

Active 15 mins

Resting and Cooling Time 2 hrs 5 mins

Total 2 hrs 30 mins

Serves 42 servings

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2 1/4 cups all purpose flour
2 1/4 cups old fashioned rolled oats (see note)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup blackstrap molasses
1 egg
1 teaspoon vanilla
1 cup pumpkin puree
1 cup light brown sugar
1/2 cup sugar
1 cup (2 sticks) unsalted butter, melted
1 1/4 cups bittersweet chocolate chips

In a medium bowl, whisk together flour, oats, cinnamon, nutmeg, cloves, salt, and baking soda; set aside.
In a small bowl, whisk together molasses, egg, and vanilla; set aside.
In a large bowl, whisk together pumpkin, light brown sugar, sugar, and melted butter until basically smooth. Add molasses mixture and whisk until well combined. Stir in dry ingredients. Dough will be very wet—cover bowl with plastic wrap and let rest in fridge for at least 2 hours.
Adjust oven racks to upper and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Drop dough by rounded tablespoon (I prefer to use a spring-loaded 1 1/2-tablespoon cookie scoop) onto prepared baking sheets. Bake until just dry on top and darkened at the edges, about 12 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling. Repeat with remaining dough.

Special equipment

Rimmed baking sheet, whisk, parchment paper

Nutrition Facts (per serving)
142	Calories
6g	Fat
21g	Carbs
2g	Protein

Nutrition Facts
Servings: 42
Amount per serving
Calories	142
% Daily Value*
Total Fat 6g	8%
Saturated Fat 4g	19%
Cholesterol 16mg	5%
Sodium 61mg	3%
Total Carbohydrate 21g	7%
Dietary Fiber 1g	4%
Total Sugars 12g
Protein 2g
Vitamin C 0mg	1%
Calcium 18mg	1%
Iron 1mg	5%
Potassium 102mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.