Fall is upon us!!
If you missed my latest Vlog on YouTube, I shared one of my favorite fall soup recipes! You can find that recipe here: This is the best homemade soup recipe! *Quick & Easy*
Does anyone remember when I did ONLY cooking streams on Gubba Live Stream?
It feels like just yesterday, but it was early in 2016 when I stepped outside the bounds of gaming and dove into a new niche: I pioneered the cooking section on Twitch. I recall being harassed daily and told I would be banned because I wasn’t gaming like everyone else. Well, I did end up getting banned, but it wasn’t for that! LOL!
Today I want to share with you another fall favorite, but this time a cookie recipe! What is fall without pumpkins? And what is fall baking without a taste of pumpkin?
This cookie recipe has been one of my FAVORITES for years! It’s called Pumpkin Oatmeal Chocolate Chip Cookies, and because it has oatmeal it makes me feel like it has special, healthy properties. Pumpkin is full of Vitamin A, so maybe we can spin these into a healthy fall cookie? Haha.
This recipe makes about 36 bigger sized cookies, so if you’re planning on a fall party, this is the perfect treat!
Pumpkin Oatmeal Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/4 cups oatmeal
- 3/4 tsp salt
- 1 tsp baking soade
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1 cup butter salted or unsalted... I use salted), softened
- 1 1/3 cup packed brown sugar
- 2/3 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- One 1/14 canned pumpkin puree
- 1 1/2 cups chocolate chips (milk or dark chocolate) up to 2 cups can be used
Instructions
- Preheat oven to 350 degrees. Wisk together flour, oats, salt, baking soda, cinnamon, nutmeg, and allspice. **I usually just use a fork to whisk everything together. You want to disperse the baking soda so everything bakes evenly throughout the cookies. You also want to disperse the spices so the taste is uniform.
- In a separate bowl from the dry ingredients, cream together your butter, brown sugar, white sugar. **I would recommend using a hand-held mixer or a stand mixer for this. If you have neither, you can do it but it will just take longer to cream!
- Mix in your egg JUST UNTIL IT IS MIXED, DO NOT OVERMIX THE EGG; then blend in the vanilla until just mixed in! By not overmixing, you will end up with fluffier cookies! Slowly add in your dry ingredients while mixing together and mix until combined. Add in your chocolate chips (you can do more or less depending on how much chocolate taste you prefer!).
- Let your batter rest for 10-15 minutes, so the oats can soak up moisture and we don’t end up with runny cookies! We are going for the fluff
- Measure 2-3 Tbsp of the cookie dough (depending on how big you want each cookie) and place on your cookie sheet lined with a silpat or parchment paper. The batter should be sticky, and I usually end up scooping the batter into my hands and rolling the best I can; then I place the semi-round cookie ball onto the cookie sheet. Your hands will be a bit gooey but then you get to lick the cookie dough off!
- Bake at 350 degrees for 12 to 15 minutes. Once out of the oven, allow them to sit on the cookie sheet for an additional few minutes before transferring to the rack. This cooks them a bit longer.
- Transfer to the rack and cool. They should be well formed and not gooey anymore. Repeat until your cookie dough is gone!
