Food: Pumpkin Oat Chocolate Chip Cookies (recipe)
Ugh. Very bummed I missed writing my column last week. I was traveling to Oregon, then got a bug. That’s what my doctors said.
Doctor’s advice: Do not try to travel for family functions and write about food.
Fortunately, when I was ready to look at food again, there was a simple recipe from one of my favorite contributors, Jen Hodder. I try all the recipes submitted to me by readers of this column. Honestly, I try them all – I have an editor.
For Jen’s recipe, I substituted white chocolate chips, not because I have an affinity for any chips of any color (call my lawyers) it was just all I had at the time.
But after doing it my way, I differ to Ms. Hodder’s original recipe. It works.
Pumpkin Oat Chocolate Chip Cookies
2 and 3/4 cups all-purpose flour
1 and 3/4 quick oats
1/2 teaspoon baking soda
3/4 teaspoon sea salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon clove
1 cup unsalted butter, softened
1 and 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
1 large egg
1 and 1/4 teaspoons vanilla
1 and 1/4 pumpkin puree
1 and 1/2 cups semi-sweet chocolate chips
parchment paper (you will need a bunch this year!)
Preheat oven to 375 degrees. In a medium mixing bowl whisk flour, oats, baking soda, salt, cinnamon, nutmeg and ginger until well combined. Set aside.
In a large bowl beat together butter and sugars until creamy. Next blend in egg, vanilla and pumpkin puree until combined. With mixer set on low speed, slowly add dry ingredients, mixing until just blended. Let batter rest 10 minutes, giving the oats time to absorb the liquids.
Mix in chocolate chips. Making 2-tablespoon rounds, place onto parchment paper lined baking sheets 2-inches apart. Bake 16-18 minutes.
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news at email@example.com.
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