Prep: 15 mins | Cook: 10 mins | Total: 25 mins | Servings: 72 | Yield: 6 dozen cookies
What a delight! These cookies have been the highlight of my day! What I love the most about this recipe is the pumpkin puree. It gives a delicious taste to the cookies. You need to give this a try because I know for sure that you need it in your life. Serve it to your kids with milk or cocoa, and you have yourself a breakfast or snack to remember. Every bite of these cookies is life-changing. Enjoy!
Ingredients:
1 ½ cups butter, softened
2 cups packed brown sugar
1 cup white sugar
1 (15 ounces) can pumpkin puree
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups miniature chocolate chips
Directions:
Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Step 2: In a medium mixing bowl, add in the white sugar, brown sugar, and butter. Beat until well mixed.
Step 3: Add in egg, vanilla extract, and pumpkin. Beat until well mixed.
Step 4: In another mixing bowl, add in oats, flour, baking powder, baking soda, and salt. Stir until well blended.
Step 5: Transfer the mixture into the bowl with the butter. Stir until well combined.
Step 6: Stir in the chocolate chips. Spoon the batter and drop them on the prepared baking sheet.
Step 7: Place inside the preheated oven and bake for 10 to 12 minutes or until the color of the cookies turn brown.
Step 8: Remove from the oven and let it sit at room temperature to cool.
Step 9: Serve and enjoy!
Nutrition Facts:
Per Serving: 128.1 calories; protein 1.4g 3% DV; carbohydrates 19.2g 6% DV; fat 5.6g 9% DV; cholesterol 12.8mg 4% DV; sodium 119mg 5% DV.
