I have a lot of cookie recipes in my trusty cookbook, but this one is by far my favorite! It was a recipe given to me by my friend Cindy when my oldest was first born, and I would eat these things like they were going out of style when I was up nursing in the middle of the night.
Alas, I’m no longer nursing, but still eating them like they are going out of style 🙂 Yesterday afternoon I had a craving for these and I knew it wouldn’t be satisfied until I made some. I, of course, had excellent help and there was no shortage of flour on every nook and cranny of my kitchen. But it was so worth it!
Pumpkin Chocolate Chip Cookies
Makes: 6 dozen
Time: prep, 10 minutes, bake time, 15-18 minutes per sheet
1 1/2 cups butter, softened
2 cups brown sugar
1 cup white sugar
1 tsp vanilla
4 cups flour
1 15 ounce can pumpkin
2 cups oatmeal
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 bag chocolate chips (I’ve tried both milk chocolate and semi-sweet and they both taste great!)
Oven preheated to 350
1. Blend butter, sugars, egg and vanilla.
2. Add 4 cups flour, while alternating with canned pumpkin.
3. Add oatmeal, baking soda and salt. Make sure to not over mix.
4. Add bag of chocolate chips, stir to combine.
5. Drop by large tablespoons onto greased cookie sheet.
6. Bake at 350 for 15-18 minutes.
These cookies freeze GREAT! I tend to prefer them that way, along with a cup of hot coffee, of course. Because this recipe makes so much, they are great for sharing with friends, bringing to a get together or freezing. I hope you enjoy these as much as I do!