Oatmeal Pumpkin Chip Cookies
Fall is in the air! Only one more week until the beginning of my most favorite season of the year. Each year, I create a to-do list of every fall activity that I want to immerse myself in. Most years, I am able to get almost all of my activities accomplished. Joshua loves to get involved with my list as well and often adds great ideas to our accumulating adventures. We’ve been so busy focusing on our jobs as well as updating his starter home, but we are making time for fun-tivities.
This year the fall to-do list includes: The Big E, Hiking, Visiting a Small Coffee Shop, Buying Fall Candles, Taking Photographs of Falling Leaves, The Second Annual Barn Party, Halloween Movie Marathons, Bobbing for Apples, Bonfires, Haunted Maze/House, Vinyl Record Shopping, Football Games, Beer Festival, Pumpkin and Apple Picking, Trying a New Restaurant, Going for a Long Bike Ride, and Baking Delicious Fall Goodies.
I’ve already had my mandatory slice of apple pie and cup of cider. Mmmmmm.
Trust me. The list goes on. But we have things to do and cookies to eat.
Most of my brilliant baking ideas are generated on my car rides home from work. I will be sitting in my car after a long day at work reflecting on all of the scenarios from my day and hi-yah! Seven different delicious pumpkin ideas to congregate in my brain and wait in queue for baking.
This oatmeal pumpkin chip cookie was one of those seven ideas.
After baking these cookies, I set them to cool out on my kitchen counter. My grandfather, who is always willing to be a taste tester, grabbed a hot cookie after I had warned him not to touch them for a few minutes. He might have burned his hand, but he could not refuse the aroma of pumpkin and cinnamon wafting through the air. He returned several times to the cooling rack snatching at least three or four cookies.
So, what’s on your fall to-do list? Are you as excited for sweaters and boots as I am?
- 2 cups all-purpose flour
- 1 cup old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 stick butter (softened)
- 1 egg
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin spice chips
- In a medium-sized mixing bowl, cream butter with hand mixer. Slowly add egg to butter and beat until smooth. Add brown and granulated sugar as well as vanilla. Beat until creamy and smooth. Set aside.
- In a large-sized mixing bowl, combine flour, oats, cinnamon, nutmeg, and baking soda. Stir well with spoon.
- Slowly pour wet mixture into large-sized bowl with dry ingredients. Beat with mixer until just combined. Add pumpkin spice chips and use turn on mixer for 5 - 10 seconds or until chips are evenly dispersed into dough. Cover dough with plastic and place in refrigerator for at least one hour.
- Preheat oven to 350 degrees.
- On a parchment lined cookie sheet, roll oatmeal cookie dough into 1-1/2 inch balls. Place dough in oven and bake for 7-9 minutes or until golden brown. Remove from oven and cool slightly before eating.