These cookies are packed to the brim with oats, spices, pumpkin, molasses, and chocolate chips, making them an awesome oatmeal-chocolate chip- pumpkin spice cookie hybrid. These taste even better the next day, so if you can, plan ahead and give them a night to rest.
Note: For this recipe, choose a thicker rolled oat such as Bob's Red Mill . Do not substitute quick cooking or steel cut oats.
- 2 1/4 cups all purpose flour
- 2 1/4 cups old fashioned rolled oats (see note)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/3 cup blackstrap molasses
- 1 egg
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/4 cups bittersweet chocolate chips
In a medium bowl, whisk together flour, oats, cinnamon, nutmeg, cloves, salt, and baking soda; set aside.
In a small bowl, whisk together molasses, egg, and vanilla; set aside.
In a large bowl, whisk together pumpkin, light brown sugar, sugar, and melted butter until basically smooth. Add molasses mixture and whisk until well combined. Stir in dry ingredients. Dough will be very wet—cover bowl with plastic wrap and let rest in fridge for at least 2 hours.
Adjust oven racks to upper and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Drop dough by rounded tablespoon (I prefer to use a spring-loaded 1 1/2-tablespoon cookie scoop) onto prepared baking sheets. Bake until just dry on top and darkened at the edges, about 12 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling. Repeat with remaining dough.
Rimmed baking sheet, whisk, parchment paper