We’ve been having this epic weather here in Western Oregon. I think I heard it’s been more than 80 days since we’ve had rain. Which, for us, is more than a little weird. To me it’s felt like we’re in the Twilight Zone. To awaken every morning to sunny, clear skies and temps in the mid-70’s. It gets to be too much of a good thing. Heck, you’d almost mistake this for Southern California.
But that all changed this morning. Foggy, grey and cool. Ahh – now that feels like home. To celebrate I pulled some Tomato Corn Chowder out of the freezer to feed our Harvest Crew for lunch, and set about baking some cookies to keep them going through their very long day.
If you’re on Pinterest (and if you are let’s get together here!) you know that everybody is all about pumpkin food these days. Pumpkin bread, pumpkin granola, pumpkin pasta, pumpkin cupcakes, pumpkin lattes……the list goes on. I’m pretty selective about my pumpkin recipes, I don’t like it in just anything. Least of all my coffee.
But I did see this cookie recipe the other day that caught my eye. I figured today was the day to make it. But on a second reading of that recipe, I decided to make several changes. I added oatmeal, used coconut oil instead of canola, more pumpkin and then the chocolate chips instead of the raisins. I’ve already been thinking about adding toasted chopped hazelnuts the next time I make them.
Frankly I am not much of a sweet eater, nonetheless it turns out these are my new favorite cookies. They are moist and hearty at the same time, not too sweet, and the little hit of semi-sweet chocolate is nothing short of perfection.
Speaking of chocolate chips, I love the Trader Joe’s brand. I think they’re just the best. We don’t have a TJ’s in town, so when I stop at one, I always stock up and buy about 6 bags. They must think I’m a hoarder.
So no pumpkin spice in my coffee but these were just the thing to accompany my late morning coffee.
Oatmeal Pumpkin Chocolate Chip Cookies
By October 11, 2012Published:
- Yield: 36-40 cookies
- Prep: 20 minutes mins
- Cook: 10-12 minutes mins
- Ready In: 30 mins
We've been having this epic weather here in Western Oregon. I think I heard it's been more than 80 days since we've had rain. …
- 2/3 cup whole wheat flour
- 2/3 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger or more, to taste
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon allspice
- 1 cup canned plain pumpkin puree
- 3/4 cup brown sugar tightly packed
- 2 large eggs
- 1 teaspoon vanilla
- 1/4 cup coconut oil melted
- 1/4 cup dark molasses
- 1 cup semi-sweet chocolate chips
- 1 cup oatmeal quick-cooking
- Preheat oven to 350 degrees. Lightly oil 3 baking sheets.
- Whisk together all the dry ingredients, through allspice, in a large bowl.
- In a different bowl, combine all of the wet ingredients - pumpkin through molasses. Stir until they are thoroughly incorporated.
- Stir the wet ingredients into the dry, until no traces of dry ingredients are left. Add the chocolate chips and the oatmeal. And stir thoroughly.
- Drop tablespoonfuls of the dough on the baking sheets, about an inch apart.
- Bake the cookies until firm 12 - 13 minutes. Don't over bake! I rotated the baking trays twice during their time.
Let cool slightly and enjoy!