PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES
Excellent moist chocolate chip cookie with oatmeal and mini chocolate chips.
Provided by Ken Sherer
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 72
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.
- Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into batter. Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet.
- Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.
Nutrition Facts : Calories 128.1 calories, Carbohydrate 19.2 g, Cholesterol 12.8 mg, Fat 5.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 3.3 g, Sodium 119 mg, Sugar 11.6 g
EASY PUMPKIN CHOCOLATE CHIP COOKIES
Make and share this Easy Pumpkin Chocolate Chip Cookies recipe from Food.com.
Provided by Anna P.
Categories Drop Cookies
Time 30m
Yield 120 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease a cookie sheet.
- Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
- Beat sugar, vegetable oil, eggs and vanilla together.
- Add pumpkin and the dry ingredients alternately to the mixture.
- Fold in chocolate chips.
- Drop by teaspoonfuls onto cookie sheet.
- Bake 10 minutes or until edges are set.
Nutrition Facts : Calories 71.3, Fat 2.8, SaturatedFat 0.8, Cholesterol 3.1, Sodium 38.5, Carbohydrate 11.3, Fiber 0.4, Sugar 6.7, Protein 0.8
LIGHT & FLUFFY PUMPKIN CHOCOLATE CHIP COOKIES
These are so light and fluffy. This recipe will make 10 dozen, so it is a bargain saver, and you can freeze some. With fall approaching this is an ideal recipe.
Provided by weekend cooker
Categories Dessert
Time 35m
Yield 120 cookies, 60 serving(s)
Number Of Ingredients 12
Steps:
- Cream margarine and sugar.
- Stir in eggs, pumpkin,chips, and nuts and mix well.
- In a separate bowl, combine dry ingredients.
- Gradually stir dry ingredients into pumpkin mixture, and mix well.
- Drop by TEASPOON onto greased cookie sheet.
- Bake at 350°F for 12-15 minutes.
- DO NOT OVERBAKE.
Nutrition Facts : Calories 179, Fat 7.8, SaturatedFat 2.7, Cholesterol 6.2, Sodium 128.5, Carbohydrate 26.4, Fiber 1, Sugar 15.2, Protein 2.3
PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES
I found a recipe that *wasn't* the "cake-type" pumpkin chocolate chip cookie and tweaked it for my tastes. They are great! Cooking times may vary by oven and altitude.
Provided by ladyofshallot73
Categories Drop Cookies
Time 25m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 14
Steps:
- Cream butter and sugars.
- Beat in egg and vanilla.
- Combine flour, salt, oats, baking soda, cinnamon, ginger, cloves, and nutmeg in a separate, large mixing bowl.
- Stir in creamed mixture alternately with pumpkin.
- Fold in chocolate chips.
- Drop by Tbsp onto greased cookie sheets.
- Bake at 350 degrees for 15 minutes or until lightly browned.
Nutrition Facts : Calories 450.8, Fat 23.1, SaturatedFat 13.8, Cholesterol 56.2, Sodium 403.1, Carbohydrate 61.5, Fiber 4.9, Sugar 39.1, Protein 5.4
TWISTED BUTTER'S PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES
Chef Jane Johnson has created the perfect recipe for the fall and holiday season-Pumpkin Oatmeal Chocolate Chip Cookies! Using Twisted Butter's Cinnamon, Honey & Brown Sugar butter, these cookies will surely be a hit at any gathering.
Provided by TwistedButter
Categories Drop Cookies
Time 25m
Yield 24-36 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.
- Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into batter. Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet.
- Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.
Nutrition Facts : Calories 281.3, Fat 5.2, SaturatedFat 2.7, Cholesterol 7.8, Sodium 227.7, Carbohydrate 57.4, Fiber 2.3, Sugar 34.4, Protein 4.1
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4.7/5 (10)Category CookiesCuisine AmericanTotal Time 30 mins
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, salt, spices, chocolate chips, and dried cranberries. Fold together the wet and dry ingredients until just combined – do not overmix. The cookie dough will be very thick. Taste the dough and add a pinch of salt if needed.
- Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 12-14 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for 3 days in an airtight container.
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4.8/5 (44)Category Cookies
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Whisk the flour, baking soda, cinnamon, pumpkin pie spice, salt, and oats together in a large bowl. Set aside.
- Whisk the melted butter, maple syrup, brown sugar, granulated sugar, egg yolk, blotted pumpkin, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the chocolate chips.
- Scoop cookie dough, about 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Flatten slightly. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
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