Oaty Pumpkin Chocolate Chip Cookies

Name: Oaty Pumpkin Chocolate Chip Cookies
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 42
Cuisine: Global
Ingredients: 532 milliliters all purpose flour; 1 teaspoon baking soda; 296 milliliters bittersweet chocolate chips; 1 teaspoons cinnamon; 1 egg; 237 milliliters light brown sugar; 79 milliliters blackstrap molasses; 1 teaspoons nutmeg; 532 milliliters old fashioned rolled oats (see note); 237 milliliters pumpkin puree; 1 teaspoons salt; 118 milliliters sugar; 237 milliliters (2 sticks) unsalted butter, melted; 1 teaspoon vanilla

One serving contains 149 calories, 2g of protein, and 7g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 42. If you have all purpose flour, pumpkin puree, old fashioned rolled oats, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 2 hours and 30 minutes.

Instructions

In a medium bowl, whisk together flour, oats, cinnamon, nutmeg, cloves, salt, and baking soda; set aside.

Ingredients you will need

Baking Soda

Cinnamon

Clove

Nutmeg

All Purpose Flour

Oats

Salt

Equipment you will use

Whisk

Bowl

In a small bowl, whisk together molasses, egg, and vanilla; set aside.

Ingredients you will need

Molasses

Vanilla

Egg

Equipment you will use

Whisk

Bowl

In a large bowl, whisk together pumpkin, light brown sugar, sugar, and melted butter until basically smooth.

Ingredients you will need

Light Brown Sugar

Pumpkin

Butter

Sugar

Equipment you will use

Whisk

Bowl

Add molasses mixture and whisk until well combined. Stir in dry ingredients. Dough will be very wet—cover bowl with plastic wrap and let rest in fridge for at least 2 hours.

Ingredients you will need

Molasses

Dough

Wrap

Equipment you will use

Plastic Wrap

Whisk

Bowl

Adjust oven racks to upper and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Drop dough by rounded tablespoon (I prefer to use a spring-loaded 1 1/2-tablespoon cookie scoop) onto prepared baking sheets.

Ingredients you will need