I hope your family enjoys these cookies as much as we did! :)
Pumpkin Oatmeal Chocolate Chip Cookies
Yield: about 6-7 dozen
1½ cups (3 sticks) butter, softened
2 cups brown sugar, packed
1 cup sugar
1 can (15 oz.) pumpkin puree (NOT pumpkin pie filling)
1 tsp. vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 bag (12 oz.) chocolate chips
Preheat oven to 375°F. Line baking sheets with parchment paper and set aside.
In a large bowl, beat the butter, brown sugar and sugar until creamy. Add the pumpkin, egg and vanilla; beat until smooth and well combined.
In a separate bowl, combine the flour, oats, cinnamon, baking soda, baking powder and salt. Mix into the pumpkin mixture just until combined. Fold the chocolate chips into the dough. Using a cookie scoop, drop dough onto the baking sheets, spacing about 2 inches apart.
Bake for 10-12 minutes or until the edges just begin to brown. Allow to cool on the pan for 3 minutes before removing to a cooling rack to cool completely.
Store leftover cookies in a covered container.
If you're interested in getting your very own OXO tools for cookie making or baking in general, be sure to check out OXO's website for their full line of products. If you choose to buy OXO products, be sure to look for this green dot! Starting in September, if you buy any specially marked OXO baking tool, 25 cents will be donated towards Cookies for Kids' Cancer. Be sure to look for these tools at participating retailers!