Twisted Butter's Pumpkin Oatmeal Chocolate Chip Cookies
photo by TwistedButter
- Ready In:
- 25mins
- Ingredients:
- 13
- Yields:
-
24 cookies
ingredients
- 354.88 ml Twisted cinnamon honey and brown sugar butter
- 473.18 ml brown sugar
- 236.59 ml white sugar
- 425.24 g can pumpkin puree
- 1 egg
- 4.92 ml vanilla extract
- 946.36 ml all-purpose flour
- 473.18 ml quick-cooking oats
- 9.85 ml ground cinnamon
- 9.85 ml baking soda
- 4.92 ml baking powder
- 4.92 ml salt
- 473.18 ml miniature chocolate chips
directions
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.
- 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.
- Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.
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