chewy white chocolate pumpkin oatmeal cookies
To be completely honest I would be perfectly fine with just a chewy spiced oatmeal cookie but when you add pumpkin and white chocolate, God help me. I never told anyone this but I made two batches. Shhh...
This recipe contains flour (all-purpose), oats, baking soda, cinnamon, nutmeg, allspice, ginger, salt, butter, sugar, eggs, vanilla extract, pumpkin (canned), chocolate (white, chips)
Prep time: 15 min
Cook time: 15 min
- 2 cup(s) flour
- 1 1/2 cup(s) old-fashioned oats
- 1 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 3/8 tsp. grated nutmeg
- 3/8 tsp. ground allspice
- 3/4 tsp. ground ginger
- 1/2 tsp. salt
- 1 cup(s) butter
- 1 cup(s) sugar
- 1 large egg
- 1/2 tsp. vanilla extract
- 1 cup(s) pumpkin puree
- 1/2 cup(s) white chocolate chips
- 1. Preheat oven to 350F.
- 2. Line a cookie sheet with parchment paper.
- 3. In a large bowl cream the butter and sugar on medium-high until light and fluffy.
- 4. Add an egg and vanilla extract and mix until well-combined and smooth. Stir in the pumpkin puree.
- 5. In a medium bowl, whisk together the flour, oatmeal, baking soda, spices and salt.
- 6. Add the dry ingredients,
- 7. Mix until just incorporated.
- 8. Right before you cannot see any more flour add the white chocolate chips.
- 9. Dollop cookie dough onto your prepared sheets with a cookie scoop.
- 10. Bake for 13-16 minutes, or until the cookies look dry on the top and the edges are golden.
- 11. Cool on cookie sheet for 15 minutes before transferring to a wire rack to cool.
- 12. I cut squares of parchment paper and place the cookies in between them to prevent the cookies from sticking.