(In the voice of Joey Tribbiani)
Pumpkin = Gooooooood.
Cinnamon and nutmeg = Gooooooood.
Oatmeal = Gooooooood.
Dark Chocolate = Gooooooood.
Chunky cookies = Goooooooooooooooooooooooooood.
I love how these cookies were of the stocky, roundish-squat sort. One cookie is all you really need (or three)! They’re a mouthful!
- 3/4 cups unsalted butter, softened (1 1/2 sticks)
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3 cups rolled oats
- 2 cups Nestle® Toll House® Dark Chocolate Chip Morsels
- Preheat oven to 350 degrees Fahrenheit. Grease a baking sheet, or line it a silicone mat.
- In a large bowl with a hand mixer, beat the butter and sugar until well-blended, about one minute. Add the egg and beat until incorporated. Add the pumpkin puree and vanilla extract. Mixture may appear slightly chunky and curdled, but hakuna matata! In a medium bowl, whisk together the flour, salt, cinnamon, baking soda, nutmeg, ginger, and cloves. Add the dry ingredients to the wet, and mix just until blended. Add the oats and mix just until incorporated – overmixing will lead to a tough cookie. Pour in the dark chocolate chip morsels and mix, mix, mix!
- Scoop onto cookie sheet in three-tablespoon mounds. Place about two inches apart.
- Bake at 350 degrees for 10 – 12 minutes, until set and beginning to turn golden.
- Let sit for 5 minutes then transfer to a cookie sheet to cool completely. They keep well at room temperature in an airtight container for 5 – 6 days. Or eat them all in one sitting, your stomach will hate you for that!
Adapted from Quaker