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I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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Tuesday, November 5, 2013

Pumpkin Oatmeal Double Chocolate Chip Cookies (familyfreshmeals.com)


I enjoyed these cookies from familyfreshmeals.com. I did you and myself the favor of ordering the ingredients correctly (the original recipe really messed me up that way).
I really like the white chocolate chips in this recipe. 
Makes 3 dozen large cookies or 4 doz small.















2 c flour
1 tsp baking soda
½ tsp salt (try ¾ tsp)
½ tsp ground cinnamon
2 tsp pumpkin pie spice
1 c butter, softened
1 c sugar
1 c brown sugar
1 c pumpkin puree
1 egg
1 Tbsp vanilla
1 c chocolate chips
½ c white chocolate chips
2 cups rolled oats

Preheat oven to 350°. Line baking sheets with parchment paper or Silpats. In a large bowl, whisk together flour, baking soda, salt, cinnamon and pumpkin pie spice. Set aside.
In a mixer, beat butter, sugar and brown sugar until well creamed together. Add the pumpkin, egg and vanilla, and beat until well combined. Add chocolate chips and mix. Gradually add the dry ingredients and mix until incorporated. Stir in the oats and mix just until combined. Drop cookie dough by the rounded tablespoon on to the prepared baking sheet. Bake cookies 12 min or until cookies are lightly browned. Do not over-bake. They will seem a little soft, but will firm up as they cool. You want to keep the nice, soft texture.

1 comment:

  1. Thanks - these are so good! I've had others ask for the recipe :)

    ReplyDelete