Thursday, October 3, 2013

Pumpkin Oatmeal Chocolate Chip Cookies

1 1/2 cups butter, softened
2 cups packed brown sugar
1 cup white sugar
1 (15 oz.) can pumpkin puree
1 egg
1 tsp. vanilla extract (or one vanilla bean pod)
4 cups all-purpose flour
2 cups old-fashioned oats
2 tsps. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
2 tsps. baking soda
1 tsp. baking powder
1 tsp. salt
2 cups chocolate chips
2 tbsps. flax seed

Preheat oven to 375F degrees

In a mixing bowl combine the butter and sugars.  Beat until creamy

Occasionally throughout the process, scrape down the sides.

Add the egg and the pumpkin puree

At this point you add the vanilla.  I chose instead to use a vanilla bean.  In the image above I sliced open the bean pod..

...and with a spoon, scraped out the seeds and threw them in the mix.  Combine well after adding the vanilla.

In a separate bowl, combine the dry ingredients (flour, oatmeal, baking soda, baking powder, salt and spices)

Using a measuring cup, add the dry ingredients a cup at a time

Fold in the chocolate chips and the flax seeds...

...just until well combined

Because I wanted BIG cookies, I used an ice cream scoop

Bake in preheated oven for 13 minutes or until edges are brown.  Cool on wire rack.

Soft yummy cookies.  My whole house smelled like pumpkin and spices.  I am making these for hubby to take with him as he travels with the Flames football team to the beach this weekend.  I told him to make sure to share them . . . .

I made giant cookies on purpose

I have company this weekend so I need to make sure hubby doesn't take the whole batch meaning I will need to hide my portion.

The weekend is almost here, great weather too, savor every moment!


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