Pumpkin Oatmeal Chocolate Chip Cookies
Pumpkin Oatmeal Chocolate Chip Cookies are giant, tender cookies loaded with pumpkin, oats, chocolate chips and walnuts! Incredible!
- Prep Time: 30 mins
- Cook Time: 18 mins
- Total Time: 48 minutes
- Yield: Serves 15 1x
- Category: cookies
- Method: Baked
- Cuisine: New England
Ingredients
Units
Scale
- 2 cups rolled oats (not quick oats)
- 1 15-ounce can pumpkin purée
- 2 teaspoons vanilla extract
- 1/4 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
- 2 1/2 cups semi-sweet chocolate morsels
- 1 1/2 cups walnuts, chopped
Instructions
- 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.
Notes
Note: Using a 3-ounce scoop, one batch of batter makes 2½ dozen cookies. If you use a smaller 1½ ounce scoop, you would yield 5 dozen cookies. Also Note: If you make smaller 1 ½ ounce cookies, the baking time will be less by 2-4 minutes. Otherwise the 3 ounce cookies in this recipe take about 18 minutes at 350 degrees F.
