I had the best weekend. My mom, sister and nephew were in town from Nebraska. My sister is due in less than a month so it was so fun to see her baby bump. We did a little shopping, visited the Museum at Prairie Fire, got a pedicure and relaxed at my house.
And then I realized I get to see them again in 10 days for Thanksgiving. How is it already that time of year!?!
I should really get started on my Christmas shopping.
But until then let's continue to be obsessed with fall and pumpkin and make these cookies. Okay? Okay.
Pumpkin Oatmeal Chocolate Chip Cookies
*Cookies need to chill for at least 3 hours or overnight.
1/2 cup unsalted butter, melted
1/2 cup canned pumpkin
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon molasses (mild or medium flavored)
1 1/2 teaspoons vanilla extract
1 1/2 cups old-fashioned whole-rolled oats
1 1/4 cups all-purpose flour
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
In a microwave safe bowl, microwave the butter for 45 seconds - 1 minute, until melted.
In the bowl of a stand mixer, combine the pumpkin, sugars, molasses, vanilla extract and melted butter. In a medium bowl, whisk together the oats, flour, pumpkin pie spice, baking soda and salt. Then, add to the pumpkin mixture until combined. Stir in the chocolate chips.
Use a cookie scoop to drop cookie dough onto a lined cookie sheet. Top each with a couple more chocolate chips so they are pretty after baking. Lightly flatten cookies so they are not mounds.
Cover cookie dough and refrigerate for at least 3 hours (or, up to 5 days). Dough needs to chill to prevent spreading.
Once chilled, preheat oven to 350 degrees. Place 12 cookies on a lined cookie sheet. Bake for 8-12 minutes or until edges have set and tops are just set but still pale; don't over bake. Cookies will continue to bake after bring removed from the oven.
Allow cookies to cool on baking sheet for 10 minutes before serving. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Source: Averie Cooks
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