PUMPKIN CHIP OATMEAL COOKIES (big, thick & chewy)
2 cups all-purpose flour……………………….................... 2 cups old-fashioned oats
1 tsp baking soda……………………………….......................1/2 tsp. baking powder
1/2 tsp. salt………………………………………........................1-1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg……………………….....................1/4 tsp ground ginger
1/2 cup (1 stick) unsalted butter, softened….............1/4 cup vegetable oil
1-1/3 cups packed brown sugar (I like dark)
2/3 cup granulated sugar…………………….........….........1 large egg
1 tsp vanilla extract…………………………….....................1 cup canned pumpkin puree
1 to 1-1/2 cup chips (white chocolate, mini-morsel, salted caramel, etc. or combination)
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Preheat oven to 350. Line baking sheets with parchment paper; set aside.
In a mixing bowl whisk together flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg and ginger; set aside.
In the bowl of an electric mixer, beat together butter, oil, brown sugar and granulated sugar until creamy. Blend in egg; then blend in vanilla extract and pumpkin puree. With mixer on low, add in the salt, baking soda, baking powder and spices. Then gradually add the flour. When the flour is fully incorporated, slowly beat in the oats and mix until combined. Fold in the chips.
Scoop out about 2 heaping TB dough per cookie (I use an ice cream scoop) onto the baking sheets (about 2” apart). I get 8 to a sheet (staggering 4 rows of 2 each.) Bake about 14 minutes (darker golden brown and firm to the touch). Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Makes about 2-1/2 to 3 dozen big cookies
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