Twisted Butter's Pumpkin Oatmeal Chocolate Chip Cookies

Submitted by TwistedButter

"Chef Jane Johnson has created the perfect recipe for the fall and holiday season—Pumpkin Oatmeal Chocolate Chip Cookies! Using Twisted Butter’s Cinnamon, Honey & Brown Sugar butter, these cookies will surely be a hit at any gathering."

 

• Ready In: 25mins
• Ingredients: 13
• Yields: 24-36 cookies

ingredients

• 1 1⁄2 cups Twisted cinnamon honey and brown sugar butter
• 2 cups brown sugar
• 1 cup white sugar
• 1 (15 ounce) can pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 2 cups quick-cooking oats
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups miniature chocolate chips

directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.
3. 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.
4. Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.