I normally resist the coming fall with clenched teeth and dragging feet. I’m not a fan of 10 months of chilly misting rain and I’ve never made that a secret; however, this year for the first time since I moved to Oregon (almost six years ago…yikes!), I’m looking forward to the fall.
Maybe it’s the fact that I’m over being five-and-a-half months pregnant in the summer or maybe it’s because the fall of my childhood was forever ruined by El Nino and the crazy heat waves Georgia now gets this time of year.
Or maybe it’s just that I’m grudgingly starting to accept the fact that I live in Oregon; whatever it is, this year I’m saying, “Bring on the fall!”
That’s why I’m bringing you this recipe this week. It’s a standard in the Carollo household for this time of year. And with oatmeal, pumpkin and dark chocolate in the mix, these cookies are practically a health food!
- 1 cup canned pumpkin (cooked and cooled so some of the moisture gets out)
- ¾ cup sugar
- ¼ cup brown sugar
- ½ cup butter, melted
- 1 ¾ cup rolled oats
- 1 teaspoon vanilla extract
- 1 ½ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- ¾ teaspoon cinnamon
- 1 teaspoon salt
- ¾ cup dark chocolate chips
- ¾ cup semi-sweet chocolate chips chocolate chips
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a large mixing bowl, beat together flours, sugars, baking soda, nutmeg, cinnamon, and salt. In a separate bowl, combine the butter, pumpkin and vanilla. Slowly add the wet ingredients to the dry mixture until just combined. Add the rolled oats and chocolate chips. Put the batter in the fridge to chill for at least 30 minutes. When ready to bake, drop spoonfuls of batter onto baking sheet (I used a couple teaspoons as the batter will be very sticky). Bake 12-15 minutes.
Makes about 40 cookies, if you can manage not to eat some of the batter first.