I love cookies that crisp on the outside and chewy in the middle. I know, it is nothing like your traditional cookie, but nothing beats a deliciously different cookie. With this recipe, you’ll get to know the difference. I’m confident that you’ll love this pumpkin oatmeal cookies with chocolate chips.
Ingredients
3/4 cup unsalted butter softened
1 cup (181g) light brown sugar lightly packed
1/2 cup (107g) white sugar
1/2 cup + 2 Tbsp. (139g) canned pumpkin (not pumpkin pie filling and not the entire can)
1 large egg yolk discard or save the whites for another recipe
1 tsp. vanilla extract
1 and 1/2 cups (195g) white all-purpose flour
1 and 1/2 cups (151g) quick oats
1 tsp. cinnamon
2 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup + 2 Tbsp. (116g) miniature semi-sweet chocolate chips
1/2 cup (95g) regular milk or dark chocolate chips
Instructions
1. Place softened butter, with the brown and white sugar in a mixing bowl. Use a hand mixer to beat.
2. Add the pumpkin, egg yolk, and vanilla. Beat more. (Make sure the pumpkin is not watery, use only high quality canned pumpkin. Adding watery pumpkin will make your cookies cakey. If need you can drab the pumpkin with a paper towel)
3. In a separate bowl, stir the flour, quick oats, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. If you prefer to add more seasonings you can; nutmeg, allspice, cloves, more cinnamon, pumpkin pie spice, etc.
4. Please use exact flour measurement; too much flour will lead to cakey cookies, and too little will cause your cookie to spread. Use your finger to level the flour at the top of the measuring cup, and do not press it down.
5. Add the dry ingredients to the wet mixture until just combined.
6. Once all the flour is added, the mixture should pull away from the edges. At this point, you can stir in the chocolate chips. (you can use whatever you like! I use just regular-sized milk chocolate chips and miniature semi-sweet chocolates)
7. We want to first refrigerate the dough, so cover them up and let them sit in the fridge for 30 minutes or (I prefer) one hour. This is an important step, make sure not to skip or your cookies will likely to spread.
8. Ready the oven. Preheat to 350 degrees F.
9. Now, line a baking mat with a nonstick liner, you can use parchment paper, too. This helps to cook the cookies evenly and not burn the edges.
10. Remove the chilled dough from the fridge. Roll two small balls of dough and press one ball on top of the other. Mesh into one tall piece without flattening. You have to get a tallish, almost vertical rectangle shape. So when baking, the bottom of the tall rectangle will cook first, then the top section next, all this in slightly less time. The shape is important to have that crisp on the outside and chewy in the inside cookies.
11. Only put 6-8 cookies on a cookie sheet because they spread quite large (depending on how much dough you rolled). I usually use 3-4 tablespoons per cookie.
12. Put the first batch in the fridge to chill and work on rolling the other batches.
13. When baking, after taking the tray out of the fridge, place it directly in the oven.
14. Bake in the preheated oven for 12-14 minutes or until the bottom and sides are very lightly browned. The secret is to slightly under-bake the cookies to keep them soft and chewy.
15. Remove the tray from the oven and allow the cookies to cook for another 1-2 minutes on the baking sheet. Transfer them to a wire cooling rack. (this is all up to you but you can press in 5-6 pieces of chocolate chips into the top of each cookie as soon as you remove them from the oven, for presentation)
16. I would suggest keeping the cookies for another day before serving. This way the cinnamon and pumpkin flavours already intensified. Make sure to store them in an airtight container.
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