Are you tired of cookies yet? Because I’m not! And I’m the one eating all of these….okay, so only part of them – most of them are going into the freezer for gifts……but several are making their way into my tummy (I lost count). Who’s counting anyway? Leave me alone, gosh! ;-)These get a 10 out of 10 from me. They rank right up there with Oatmeal Raisin cookies…..probably because they sorta taste like Oatmeal Raisin cookies, but different. The same, but different. Got it? |
These call for 1 cup of pumpkin puree. I used puree out of the freezer, but you could also use canned pumpkin. If you DO use homemade puree, you might need to strain it a bit to remove some of the water. I let mine drain for about 1 hour in a colander lined with a linen dish towel. You never want your cookies to be watery. Amen. |
In the bowl of a stand mixer (or just mix by hand) cream together 2 softened sticks of butter (one cup) and 2 cups of sucanat. This is important – are you listening. Don’t run to the basement and get a frozen sick of butter and try to make it work. Yes, I know you forgot to get more butter out of the freezer yesterday, but don’t ruin these cookies with a half-frozen stick of butter. *Cough* |
Yay! My vanilla finally came in! I was so excited I had to show you guys. I bought four bottles…..so now you can quit giving me the cold shoulder for using imitation vanilla. FYI – I still have the imitation vanilla, so be looking for it in a recipe coming soon near you. Add one egg and 1 teaspoon of vanilla to the mixed butter and sugar. |
When you get the egg and vanilla mixed together with the butter and sugar, go ahead and dump your pumpkin down in there too. Mix it up a bit. Sniff. Ahhhhhhh! |
Sifting is dumb. I hate sifting. Can I get an AMEN?! Okay, so no sifting here. Just dump in 2 cups of white wheat flour, 1 ½ cups rolled oats, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt. Do not overmix – stir on setting 1 only until everything is well combined. Did I mention that this recipe was in one of my Mamaw’s oooooooold cookbooks? That’s how I know it rocks. I’ve made it several times, but I did alter the ingredients. Oldies are goodies. Amen. |
Remember these from the Coconut Chocolate Cake?? Well, I saved them for a special occasion – this is it. Cookies are always a special occasion. Amen. These might be some of the best chocolate chips EVER. *Slobber* Dump in 1 cup of those…..I won’t tell anyone if you use 2 cups. It’ll just be between us. Or you can eat one whole cup yourself and just tell everyone you used 2 cups in the recipe. *Cough* Stir only until combined. |
Just to prove to you that parchment paper works great with cookies, I tried it this time. I cut it to fit my pans, because I have issues with paper hanging over the side (OCD). And I just realized something…..isn’t PAPER IN THE OVEN a fire hazard? Trust me. I know about setting things on fire in the oven….I mean, I’ve heard other people can set things on fire in the oven – and the microwave. *Cough* Drop your dough by large tablespoons onto parchment paper lined cookie sheets. You’ll get about three dozen cookies out of this batch. |
 Bake at 350 degrees for 12-14 minutes. Remember, we want to under-bake our cookies just a tad to make them chewy. They’ll come out looking all brown and delicious, like THIS. Hello baby. Come to mama! |
 Immediately transfer the cookies from the cookie sheet to a wire rack to cool (or a kitchen towel will also work). Don’t let them cool on the cookie sheet at all – these are supposed to be very moist cookies. Yum, yum. |
Dude! I told you not to use that silly frozen butter! Now you had three cookies turn out all funny looking. That butter melted in the oven and made a nasty mess….a nasty, buttery, gooey mess. Okay, so nothing really went wrong here. I can still eat that nasty, buttery mess. In fact, I did – with Barry’s help. And it was DELICIOUS. Note: you can redeem any cookie by dipping it in coffee. Amen. |
Pumpkin Chip Cookies
|
| This post is linked at Frugal Days Sustainable Ways at Frugally Sustainable, at Simple Lives Thursday on GNOWFGLINS, and at Healthy2Day Wednesdays on Day2Day Joys. |
| Other cookies in this series:Oatmeal Raisin Cookies |
About Stacy
Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.
I made the bold choice to double this recipe the first time I made it. No regrets. So delicious!
I’m so glad you enjoyed it!!!
I made this with White Chocolate Chips and they are awesome. There were 6 gone from the first batch before the second batch came out of the oven.
You should never tell on yourself. 😉
haha, It wasn’t me, well not just me. My boys kept wanting more.
Uh huh. 😉
Pumpkin and chocolate is an amazing combination – love it! (And I like Trader Joe’s choc chips if you have a TJs nearby. $2.29)
🙁 No. Boooooo!
Amen. That’s all.
These look delicious. I just tried those chocolate chips and thought they had a funny taste. Maybe it was just the batch I had. Maybe it’s why they were on clearance… I’ll have to give them a second shot.
Hmmmm. Strange – we gobbled down the whole bag. 🙂
OK….these cookies look awesome! but I really think they would be awesomer with some of those cinnamon chips that you can only get this time of year! Def plant to make these next week for the fam!
We love cinnamon chips!
Yum! I’m a sucker for anything pumpkin! If you don’t mind telling, how much did you pay for your vanilla? I have a coupon and can get it (a bigger bottle) for $9 at our health food store. But I’ve been using non-organic cheaper vanilla. I eventually want to make my own. Is $9 too much for the Frontier brand? Also, how much do you pay for your choco chips? You’re my frugal hero!
Hmmm, well I paid $15 for 8 ounces of this stuff. It’s GOOD stuff from what I can tell. I like the Frontier brand. Prior to this I had paid $24 for 8 ounces, so I consider this a good deal. 🙂 I’ve not had success with homemade vanilla but I think it’s because I’m too stingy with my vanilla beans. 🙂
I don’t pay more than $3.50 for organic chocolate chips…..and just between you and me, most of the time I’ll use any chocolate chip as long as it doesn’t have HFCS in it. 🙂
Hi, thanks for stopping by my blog and leaving a lovely comment.
I wanted to stop by and say hello and I’m glad I did. I just read your post on the summary of going storeless and I’m inspired to do it again. We did for one month about a year and a half ago. We learned a lot and we need to do it again. I looking forward to reading more of your great posts!
Margaret
Thank you Margaret! 🙂 I hope it goes fantastically for you!
I love the way you tell on yourself, you are a hoot!
🙂 Thanks.