When it comes to dessert, cookies are my absolute favorite. There are many schools of thought on what makes the best cookie. Some like them thin and crispy. Others like them more cake-like. For me, the best cookies are thick and chewy and if they’re the chocolate chip variety then they have to have just enough chocolate chips to get a small taste in every bite. These cookies satisfy all of my favorite criteria and they are scrumptious!
I adapted this recipe from the kitchn, where they made 9 large cookies out of one batch. With the same amount of dough, I was able to make 24 cookies that are several bites each and just the right size for a single portion. The cookies are a healthier version of a chocolate chip cookie with the addition of fresh pumpkin puree and oatmeal. It makes them undeniably delicious.
The cookies will keep in an airtight container for up to a week. However, I felt that they lost a bit of their toasty outside texture. That was easily resolved though, by just popping them in a 375° oven for just a couple minutes.
- 8 tablespoons (1 stick) unsalted butter, softened
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin purée
- 1 large egg, lightly beaten
- 4 teaspoons vanilla extract
- 1 1/2 cups bread flour or substitute with 1 1/2 cups all purpose flour less 2 tablespoons + 2 tablespoons vital wheat gluten
- 1 1/2 cups old-fashioned or rolled oats (not instant)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup semisweet chocolate chunks or chips
- Combine the butter, brown sugar, and granulated sugar in a the bowl of a stand mixer. Mix on medium-low speed until the mixture is smooth. Add the pumpkin purée, egg, and vanilla, and mix until just blended. Add the flour, oats, cinnamon, baking soda, and salt, and mix until almost combined, with a little bit of flour still visible. Remove the bowl from the mixer stand and fold in the chocolate chunks.
- Using a tablespoon, drop dough balls on two parchment covered sheet pans. The mounds should be craggly. Freeze for 1 hour or refrigerate overnight.
- Preheat oven to 375°F. Bake the cookies for 12 – 16 minutes, until light golden-brown, but still a little soft-looking on top (err on the side of underdone; do not overcook, as the cookies will continue cooking while cooling.) Let the cookies cool on the baking sheet for 10 minutes, and then transfer to a wire rack or large platter for another 4 hours to allow the cookies to completely set and develop their flavors.
- These cookies keep beautifully in an airtight container for up to 5 days.
(click here) for printable recipe