The recipe may or may not be a blogger that follows my blog, for the choice is strictly based on my pick of things I have seen across the net.
This first recipe is from Bakers Royale , a blog in which I was lurking on way before I even started a blog. With most of the recipes falling into the cakes or cookies category, I found myself saving a lot of recipes from Naomi's site.
This particular cookie recipe intrigued me and it did not disappoint. It is oatey with a subtle flavor of pumpkin and spices. I took her suggestion and added mini chocolate chips and toffee bits. The batter is a great base that you can customize with add ins according to taste. With the pumpkin and grains, they are a little bit on the healthier side when it comes to cookies, which is a good thing. Also the texture of the cookies were chewy, which can be attributed to all the oats in the recipe. I would say that they are very close to the same as a chewy granola bar.
This is a great cookie to eat on the run and put in the lunchbox as well. Very filling and satisfying. I am glad I kept this one from the past. This recipe makes about 3 1/2-4 dz cookies, depending on the size of your batter scoops.
Pumpkin Chocolate Chip Oatmeal Cookies
adapted from Bakers Royale
1/2 cup sugar
1/2 cup brown sugar (packed)
1/2 cup unsalted butter (cut into cubes)
3/4 cup pumpkin puree (fresh or canned)
3/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking soda
1/2 cup quick oats
3/4 cup flour
1 1/4 cup old fashioned oats
Add ins: (optional) 3/4 cup mini chocolate chips
3/4 cup toasted nuts
1/2 cup toffee bits
Preheat the oven to 350 degrees and prepare 2 baking sheets by lining with parchment paper.
Take a small saucepan and place over medium heat. Whisk as the butter melts and then cooks. The butter will foam up once melted and then the foam will subside. Watch for little brown specks to form in the bottom and look for the color change from yellow to golden. Watch carefully because it can go from brown to burnt quickly. Once golden, remove from heat and let cool.
In a medium bowl, mix together both kinds of oats and and the flour until all is evenly distributed. Set aside.
Fill a large mixer bowl with both sugars, egg, pumpkin puree, cinnamon and nutmeg. Beat for about 30 seconds until smooth. Then, using a wooden spoon, stir in the brown butter until incorporated and then add the baking soda and mix again. Fold in the oat/flour mixture until no dry streaks remain. Should you opt for the add ins, fold them in at this time.
Using a tablespoon or a melon baller, scoop out batter and place on cookie sheet about 1 1/2 inches apart. Bake for about 10-15 minutes. They should have a golden hue when done. Remove baking sheet and place on rack. Let cookies cool on sheet for 2 minutes then transfer to rack to finish cooling.
Tips and Notes:
1. These cookies will brown but be a bit glossy when done, which may make you think they are undercooked. They will set up when they cool. Browning on the bottom is the true indicator of doneness.
2. If you want the pumpkin flavor to be more prominent, then use no add ins or less flavorful ones like nuts instead of chocolate.
**LAST YEAR: Espresso Cream Cake**