Thursday, October 14, 2010

Pumpkin Chocolate Chip Cookies

This recipe came to me all the way from Kansas. From the first bite I knew I would be asking for the recipe. Thanks to my sister in law Lynda's friend Cindy for sharing it with me.

Ingredients:
  • 1 1/2 cups butter or margarine
  • 2 cups brown sugar
  • 1 cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups whole wheat flour
  • 2 cups white flour
  • 1 15oz can pure pumpkin
  • 2 cups oatmeal
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 2 cups chocolate chips
Method:
  1. Beat together butter, sugars, egg and vanilla.
  2. Alternately add flours and pumpkin and beat well.
  3. Add oatmeal, baking soda, cinnamon and salt and beat until just blended.
  4. Lastly mix in chocolate chips.
  5. Drop onto cookie sheets and bake at 350ยบ for 15-18 minutes.
  6. Remove immediately to cooling rack.
Cookies freeze well.

11 comments:

  1. these look & sound wonderful!!!! You can bet these will be made soon!!! With my triplet grandsons coming next week, I think they NEED some of these!!!

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  2. This is a family favorite recipe - my mom made them when I was a teen ( I'm now 57) and I've been making them for 37 years. We don't use the oatmeal though and I like butter flavored crisco in place of margerine.
    These are yummy!

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  3. This should make about 10 dozen cookies, right? :)

    I think I'll try this with nuts instead of chocolate. They sound wonderful.

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  4. I have had pumpkin chocolate cookies before, but not with oatmeal in them.... Can't wait to try these. Any idea how many this recipe makes?

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  5. I'll have to give these a try, I've been looking for a better recipe than mine for this

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  6. I tried these and they're wonderful. I made a simple confectioner's sugar glaze to drizzle on the tops. I'm new to your site and appreciate the tried and true recipes. Thank you!
    Andrea

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  7. long time lurker here, and i made these tonight. they are fantastic! next time i may add more cinnamon, as i am a cinnamon nut, but these are awesome as-is. yum! very autumnal and dense.

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  8. I am addicted to pumpkin and can not wait to try these

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  9. These are truly delicious cookies.

    I made a batch with hubbard squash puree. If you use squash, I'd recommend using 1/2 cup (or so) less sugar.

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  10. These are SO good, and I cut the sugar nearly in half - and they're still sweet enough!

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  11. These are great! I used 1 cup each of brown and white sugar and the cookies were still sweet enough. I used a large tablespoon and dropped them onto parchment lined sheets. This made 7 - 8 dozen 2" cookies.

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