Twisted Butter's Pumpkin Oatmeal Chocolate Chip Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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.
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