Last night fall was in the air as my AC was taken out of my window and the sweat pants were put on. My best friend and I decided to make these oatmeal pumpkin chocolate chip cookies to be festive. They are super delicious and hit the spot. I added in a few extra ingredients to make it healthier!
Since I work for Wine Enthusiast Magazine, I felt having wine with my cookies was obviously necessary! The wine I paired with my cookies is a Sauvignon Blanc from Chile. I personally am not a huge white wine drinker, but I will make an exception to this wine! You can buy this wine at the Wine Enthusiast website for $14.95!
Click here! http://bit.ly/1rtQHr2
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
- 2 cups milk chocolate chips (I used a mix of milk chocolate chips, peanut butter chips and white chocolate chips)
- 1 cup of old fashioned oats
- Combine the pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, baking soda, ground cinnamon, and salt.
- Add flour mixture to pumpkin mixture and mix well.
- Add vanilla, chocolate chips, and oats and mix until all combined.
- Drop by spoonful on greased cookie sheet and bake at 350 degrees F for approximately 10 minutes or until lightly brown and firm. (I made my cookies bigger so I baked them for 20 minutes or until firm).
Stolen from http://www.todaystaste.com/2014/08/the-best-oatmeal-pumpkin-cookies.html#.VCGGNvldVJc 🙂