Pumpkin, Pecan and Chocolate Chip Cookies |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These are so soft and moist and flavorful! My favorite fall cookie hands down! This is a huge recipe that can easily be cut in half but these cookies go so fast that you will be glad you made so many! Ingredients:
2 cups butter, softened |
1 1/2 cups sugar |
1 1/2 cups brown sugar |
2 eggs |
2 teaspoons vanilla extract |
4 cups all-purpose flour |
2 cups quick-coooking oats |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
1 (15 ounce) can pumpkin |
1 cup chocolate chips |
1 cup chopped toasted pecans |
Directions:
1. In a large mixing bowl, cream the butter and sugars together until light and fluffy. Beat in the eggs and vanilla.
2. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with the pumpkin in three batches.
3. Fold in the chocolate chips and pecans.
4. Drop by tablespoonfuls onto greased or non-stick baking sheets. Bake at 350F for 12-15 minutes or until lightly browned and set. Remove to wire racks to cool.
5. Yields about 96 cookies so you can get 48-96 servings based on either 1 or 2 cookies per serving - trust me no one will be able to eat just one!
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