This recipe has been posted on my fridge for weeks now, just waiting for me to make it. I found it in a recent issue of a magazine that was sent by our local grocery store. I kept avoiding making this recipe because I figured I would love it. Then my 10 year old asked if we could make it and I gave in. I shouldn't have because I could have eaten all of these myself! We ended up giving some away, and I let the kids eat a few for breakfast, packed up a bunch for their lunch, and kept letting them have one as a snack so I wouldn't eat any more. The kids loved these as much as I did! Hey at least the kids are getting in some pumpkin and oatmeal with these cookies! Maybe that can ofset the sugar a little bit!! :)
2 1/2 c flour
1 1/4 c old fashioned oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
10 tbsp butter, softened
1 c brown sugar
2/3 c granulated sugar
1 large egg
1 c pumpkin puree
1 tsp vanilla
1 c chocolate chips
Line 2 baking sheets with parchment paper. Preheat oven to 350 degrees.
In a medium bowl whisk together flour, oats, baking soda, cinnamon, and salt. Set aside.
In a large bowl beat the butter until creamy. Add sugars and beat until fluffy. Beat in egg, then pumpkin and vanilla.
Add flour mixture; mix until soft dough forms. Beat in chocolate chips. Refrigerate dough for 1 hour.
Add flour mixture; mix until soft dough forms. Beat in chocolate chips. Refrigerate dough for 1 hour.
Scoop rounded tablespoons of dough and place on prepared baking sheets (12 to a sheet). Bake until cookies are puffy and firm to the touch (12-15 minutes). Cool on sheets for 2 minutes, then transfer to a wire rack to cool completely. Cookies will keep tightly covered in container for about 5 days.
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