Blessed with power and full cupboards throughout Sandy, I’ve been able to tinker in my kitchen for a few days. I wanted to make something filling and festive to distract from the storm outside.
These pumpkin oatmeal chocolate chip cookies are certainly a mouthful! This recipe makes about 24 medium cookies, plenty to share with friends.
Recipe (per cookie: 147 calories, 5 grams fat, 3 grams dietary fiber and 3 grams protein)
- 1 cup pumpkin puree
- 2 eggs
- 2 tsp vanilla
- 3/4 cup white whole wheat flour
- 3 cups old fashioned rolled oats
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup milk chocolate chips
- 1/2 cup dark chocolate chips
- 1/4 cup chopped almonds
- 1/4 cup chopped walnuts
Preheat oven to 350 degrees. Stir together pumpkin, eggs, and vanilla in a large bowl (or bowl of an electric mixer). Mix white whole wheat flour and next five ingredients in a medium bowl. Add dry ingredients to pumpkin mixture and stir until dough forms (it will be quite sticky) and then mix in chocolate chips and nuts.
Spoon dough onto non-stick cookie sheet and spread each dollop out. Bake one sheet at a time for 14-16 minutes. *You might ask why the nutmeg, cinnamon, and cloves are missing from these pumpkin cookies? It’s my personal preference, I’ve never liked these “pumpkin/apple pie” spices and believe without them the hearty pumpkin flavor can really shine.
Many prayers for everyone in lower Manhattan, New Jersey, and other areas still without power and dealing with high waters.
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