Soft Pumpkin Spice Oatmeal Cookies
Prep Time
Makes
Cooking Mode
¾ cup Compliments Organic Quick Oats
¾ cup all-purpose flour
1 tbsp pumpkin pie spice
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, room temperature
⅔ cup packed brown sugar
⅓ cup sugar
1 egg yolk
1 tsp vanilla extract
½ cup Compliments Pure Pumpkin
½ cup Compliments Semi-Sweet Chocolate Chips & Chunks
½ cup walnut pieces
¾ cup Compliments Organic Quick Oats
¾ cup all-purpose flour
1 tbsp pumpkin pie spice
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, room temperature
⅔ cup packed brown sugar
⅓ cup sugar
1 egg yolk
1 tsp vanilla extract
½ cup Compliments Pure Pumpkin
½ cup Compliments Semi-Sweet Chocolate Chips & Chunks
½ cup walnut pieces
Directions
1Preheat oven to 180ºC (350ºF). Line 2 or 3 baking sheets with parchment paper. In food processor, grind oats to flour-like consistency. Add all-purpose flour, pumpkin pie spice, baking soda and salt. Pulse to blend; set aside.
2In bowl, with electric mixer, beat together butter and both kinds of sugar until light and fluffy, about 2 min. Beat in egg yolk and vanilla, then beat in pumpkin puree. Use a spatula to stir in flour mixture until just incorporated. Fold in chocolate and nuts.
3Drop dough by heaping tablespoonfuls, about 2-in. (5-cm.) apart, onto lined baking sheets. Bake, in batches, 10 to 12 min., until tops are just set and bottoms are lightly golden. Transfer cookies to wire racks to cool completely. Store in airtight container for up to 1 week.
Tips
1
For a frozen treat, sandwich vanilla ice cream between two cookies and freeze until firm.
Disclaimer
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Personal Note
Personal Note
