Excellent moist chocolate chip cookie with oatmeal and mini chocolate chips.
Ingredients
- ½ cups butter: 1 piece (softened)
- packed brown sugar: 2 cups
- white sugar: 1 cup
- pumpkin puree: 1 can (15 ounce can)
- egg: 1 piece
- vanilla extract: 1 tsp
- all-purpose flour: 4 cups
- quick-cooking oats: 2 cups
- ground cinnamon: 2 tsp
- baking soda: 2 tsp
- baking powder: 1 tsp
- salt: 1 tsp
- miniature chocolate chips: 2 cups
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.
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Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into batter. Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet.
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Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.
