A couple of weeks ago, I re-pinned Low-Fat Pumpkin Spiced Chocolate Chip Cookies from my sister-in-law.
We ate all of the cookies in two or three days. It’s a good recipe. The next time we went grocery shopping, I restocked to make them again, this time with a few changes.
I decided I really like full sized chocolate chips in my cookies and I felt dark chocolate would cut down on some of the sweetness. I don’t have pumpkin pie spice because I really don’t like pumpkin pie. Instead, I mixed some baking spices together that I always keep on hand.
Right before making the cookies, I saw the oatmeal and started toying with oatmeal chocolate chip cookies instead. Epiphany: Pumpkin, Oatmeal, Chocolate Chip Cookies!
The original recipe seems to be a half batch of normal cookie recipes. I doubled it the second time so that I can take some to school tomorrow.
1 cup whole wheat flour
1 cup all purpose flour
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. Penzey’s Baking Spice
1 tsp. Allspice
1/4 tsp. salt
1 cup granulated sugar
1 cup brown sugar
4 tbsp. butter (I used unsalted because it’s what I had)
4 tbsp. pumpkin puree
2 tsp. vanilla
3 cups oatmeal
1 cup dark chocolate chips
Preheat oven to 350 degrees.
Mix the flours, baking soda, spices, and salt in a separate bowl.
Mix the sugars, butter, eggs, pumpkin, and vanilla.
Add the dry ingredients.
Add the oatmeal. Stir in the chocolate chips.
Bake 8 minutes.