Life is uncertain. Eat dessert first.

FreeStyle Friday:

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What’s your favorite cookie?  Up until about 6 months ago I would have said “Ehhhh – Probably chocolate chip,” but once I discovered this delicious concoction my definition of the perfect cookie got much more specific.  It’s safe to say that my favorite cookie in the whole world is the Oatmeal-Chocoate Chip-Pumpkin Spice cookie!

P.S.: I have yet to come up with a clever, catchy, short name for this masterpiece so if you have any ideas please share!

This cookie is softer and more moist than your average cookie (giving it a cake-like texture) and is not as sugary as your average run of the mill cookie either so you won’t regret the splurge.  I love it so much because it doesn’t leave your mouth with that grainy-sugary aftertaste, and since they’re not overly sweet I don’t feel bad adding an extra scoop (or two) of chocolate chips!  They go perfect with coffee, but I’ve learned that they don’t need to be dunked because they’re so soft and delicious.  FYI – These have become a HIT in my office and now I would like to share the recipe with the world!

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What You’ll Need:

  • 1 1/2 cups butter, softened
  • 2 cups packed brown sugar
  • 1 cup white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups miniature chocolate chips

Just as a heads up: This recipe makes a whopping 6 dozen cookies!  Usually I cut it in half and it still makes between 50-60 decent sized cookies.

Now, here’s what you need to do.

  • First, preheat oven to 375 degrees F (190 degrees C).

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  • Second, beat together the butter, brown sugar, and white sugar in a bowl until it’s nice and creamy.
  • Then add the pumpkin, egg, and vanilla extract – Beat all of the wet ingredients together until smooth.
  • Next, mix the flour, oats, cinnamon, baking soda, baking powder, and salt together in a separate bowl.
  • Stir the dry ingredients into the creamed butter until well combined.

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  • Now for my favorite part: Fold the chocolate chips into the batter.  In my opinion, the chocolate chips and pumpkin puree are what make this recipe extra delicious 🙂
  • Almost done!  Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet.
  • Last, bake in the preheated oven until the edges of each cookie are lightly browned.  This usually takes me anytime between 10 to 12 minutes.  Like any other cookie, they continue to bake a little bit on the pan but not as much as sugar cookies so don’t be afraid to let them cool directly on the pan 🙂

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Thank you so much for taking the time to read my post on how to make THE WORLD’S BEST COOKIES!  I love how simple they are to make, yet they’re 100% home made.  I also love that there’s very little cleanup because not many dishes are used, and that they’re drop cookies so your hands don’t get all gooey and sticky when putting them on the pan!  Now it’s your turn…

How did they turn out?  Will you make them again?  Also, what’s YOUR favorite cookie recipe?!  I would love to try baking yours as well!

Would you like more direction or nutritional information on these cookies?  Click HERE to learn more!

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