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- 2 cups rolled oats (not quick oats)
- 1 15-ounce can pumpkin purée
- 2 teaspoons vanilla extract
- ¼ cup honey
- 2 whole eggs
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/8 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 sticks butter, softened (1 cup)
- 2 cups brown sugar
- 1 cup granulated sugar
- 2½ cups semi-sweet chocolate morsels
- 1½ cups walnuts, chopped
- In a medium bowl place oats, pumpkin, vanilla, honey and eggs and beat with a whisk until combined. Let sit at room temperature for at least 15 minutes to let the oats absorb some of the wet pumpkin ingredients.
- Preheat oven to 350 degrees F.
- In a large bowl combine flour, baking soda, salt, cinnamon and pumpkin pie spice. Set aside.
- In the bowl of a stand mixer, add butter, brown sugar and granulated sugar and beat with a paddle to combine.
- Add the oat and pumpkin mixture and beat to combine.
- With mixer running on low, slowly add the flour mixture until combined.
- Add chocolate chips and chopped walnuts and mix just a few turns to combine.
- Line four cookie trays with parchment paper.
- Using a 3 ounce scoop, scoop out dough and place eight per tray evenly spaced. I ran the rows front to back with two, then one, then two then one and then two.
- Wet your hands and press each cookie down to ¾ of an inch thick. (If you are making a smaller 1 ½ ounce cookie, this step is not necessary)
- Bake for nine minutes, rotate pan and bake for nine more. If making the smaller cookie, bake for 12 to 14 minutes, rotating half way through baking time.
- Ovens are different so check as you get close to the end time. They are done when the bottoms are brown and the tops turn from a dark brown to a lighter brown and they have puffed up.
- Let sit out of oven on the pan for ten more minutes, and then remove to a rack to cool.
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