In our Our Cookie Nation Series, this was the cookie recipe for the state's of Utah and Arizona.
I must say that I'm proud to live in Utah! I have NEVER met a pumpkin chocolate chip cookie that I didn't love, and this still holds true with this new recipe. In the immortal words of Mikey's brother, " (S)he likes it!".
Preheat oven to 350 degrees.
In a mixing bowl, cream the butter and sugars. Beat in the egg and vanilla. In a separate bowl combine the flour, oats, baking soda, and cinnamon, stir with a wire whisk to mix. Stir the dry ingredients into the butter mix, alternating with the canned pumpkin. Fold in the chocolate chips. Drop by Tablespoonfuls onto greased baking sheets (I used parchment paper in place of greasing my pans). Bake 12-13 minutes or until lightly browned. (I had to increase my cooking time to 16 minutes in order to get the cookies slightly golden in color.)
I must say that I'm proud to live in Utah! I have NEVER met a pumpkin chocolate chip cookie that I didn't love, and this still holds true with this new recipe. In the immortal words of Mikey's brother, " (S)he likes it!".
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| Grade: A |
Pumpkin Chocolate Chip Cookies
1 c. butter
3/4 c. packed brown sugar
3/4 c. sugar
1 egg
1 tsp. vanilla extract
2 c. flour
1 c. quick-cooking oats
1 tsp. baking soda
1 tsp. cinnamon
1 c. canned pumpkin
1 1/2 c. semisweet chocolate chips
Preheat oven to 350 degrees.
In a mixing bowl, cream the butter and sugars. Beat in the egg and vanilla. In a separate bowl combine the flour, oats, baking soda, and cinnamon, stir with a wire whisk to mix. Stir the dry ingredients into the butter mix, alternating with the canned pumpkin. Fold in the chocolate chips. Drop by Tablespoonfuls onto greased baking sheets (I used parchment paper in place of greasing my pans). Bake 12-13 minutes or until lightly browned. (I had to increase my cooking time to 16 minutes in order to get the cookies slightly golden in color.)
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