I will keep this short because I know you want to get the recipe ASAP. One can of pumpkin is more than enough for a cookie recipe or two. I could have gone with our usual but I had a feeling the kids would be up for slight variation of their favorite. This recipe hit ALL the markers. Chocolate chips and oatmeal and soft and pumpkin, therefore, the best oatmeal pumpkin chocolate chip cookies EVER.
We mixed these together in less than 10 minutes between soccer and gymnastic practice. The kids INHALED these cookies! No complaints from any of the picky eaters! The real question? Do I get Mom points for sneaking a vegetable into a cookie?
The Best Oatmeal Pumpkin Chocolate Chip Cookies
- 1 cup margarine melt
- 1 cup brown sugar
- 1 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 2 cups flour
- 1 1/3 cup oatmeal
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 cup milk chocolate chips
Mix sugars and margarine on high till creamy
add pumpkin and mix
add egg and vanilla and mix
in a bowl mix dry ingrediant and use a fork or whisk to mix
slowly add dry ingrediants to wet mixture
mix in chocolate chips
drop by spoonfuls onto baking sheets with parchment or silicone sheets
bake 13-15 mins (14-15 for silicone sheets)
remove from oven and allow to cool on cookie sheet for 10 minutes
remove onto a cooling rack
These cookies turned out amazing! They hit all the right notes with my kids and were quickly gobbled up. Minus a few I quickly grabbed and bagged for school lunches. Which they forgot (that was a strange miracle on its own, how did my kids forget a cookie?). 24 hours later those cookies were still nice and soft! You really cannot beat a homemade soft cookie!
When baking these cookies I used my electric mixer from Kitchen Aid on high, to get the sugar and butter nice and fluffy. I didn’t want any of the butter to not be creamed in nicely. A few of us are lactose intolerant so I always have non-dairy baking options on hand. Margarine was used but butter could easily be used. Personally, I prefer the taste of butter but my stomach likes the lactose free!
We also use silicone baking sheets from Betty Crocker instead of parchment paper. Better for the environment and nothing had burned yet using them. It does add a few extra minutes of cooking time to the cookies (1-2 extra minutes). these were picked up at our local Dollar Store for $3 a sheet and I grab one each time I am there. They are easily hand washed and I assume they can be thrown into the dishwasher as well.
As for the chocolate chips, they can be added or left out. Our family prefers milk chocolate chops but
One note about the canned pumpkin. When I first learned to cookie I made the mistake of using pumpkin pie mix. The end result was an over sweet dessert. Check your can to make sure that it is pure pureed pumpkin! Our grocery store carries the larger cans and I was able to make three batches of this recipe.
Fall is the perfect time to make these tasty comfort cookies! These really are the best oatmeal pumpkin chocolate chip cookies ever!