I’ve never met a chocolate chip cookie that I didn’t like, but as cookies go, they’re not the healthiest choice. The pumpkin and oatmeal in this adaptation make them more nutritious than the traditional toll house cookie recipe, and I don’t feel quite so guilty when indulging in this healthier version. There’s no need to tell your kids they’re chock full of vitamins, minerals and antioxidants.
Especially good when pumpkins start to appear in the fall, you’ll find these cookies tasty any time of year. These pumpkin oatmeal chocolate chip cookies are soft and moist, not unlike a molasses cookie. You might be tempted to let them cook longer, but be careful not to overcook or burn.
Pumpkin Chocolate Chip Cookies
2 cups butter or margarine, softened
1 1/2 cups packed brown sugar
1 1/2 cups white sugar
2 tsp vanilla extract
4 cups all-purpose flour
2 cups quick cooking oats
2 tsp baking soda
2 tsp ground cinnamon
2 cups cooked or canned pumpkin (15 oz can)
3 cups semi-sweet chocolate chips
Cream butter and sugars in large mixing bowl, then beat in egg and vanilla. Combine flour, oats, baking soda and cinnamon and stir into creamed mixture, alternating with pumpkin. The mixture will be thinner than regular chocolate chip cookie dough, but if too thin, add a small amount of flour. Fold in chocolate chips.
Drop by tablespoonfuls onto greased or non-stick baking sheet.
Bake in pre-heated 350 degree oven for approximately 13 minutes, or until lightly browned. Let sit for a minute before removing with spatula to cooling rack. Allow to cool completely before stacking for storage.
This is a double batch recipe that uses the whole can of pumpkin. If you are using fresh cooked pumpkin or have another use for the rest of the canned pumpkin, you may want to divide this recipe in half.
Successful substitutions I’ve made:
– Butter flavored Crisco for up to half of the butter
– Applesauce for up to one fourth of the butter (Use slightly less than equal amount of applesauce since it’s more liquid than butter. May also need a bit more flour)
– Whole wheat flour for up to one third of the all-purpose flour
– Combination of nutmeg, allspice and cinnamon, or pumpkin pie spice