We saw a funny quote making the social media circles that read “Oatmeal raisin cookies that look like chocolate chip are the main reason I have trust issues.” Admittedly, it gave us a chuckle since probably most of us can relate to preferring a classic chocolate chip cookie over oatmeal raisin. However, we think we may have a recipe that will solve all of your “trust issues” with oatmeal cookies. We adapted a flavorful oatmeal cookie recipe from our Dessert Cookbook and instead of adding dried fruit, tossed in a heaping handful of chocolate chips and a heavy dollop of pumpkin puree. The result is a moist cookie that’s not too sweet and provides the perfect balance of fall flavors and crave-worthy morsels of chocolate.
Pumpkin Oatmeal Cookies with Chocolate Chips
Makes about 2 dozen
1 1/3 cups unbleached all-purpose flour
1 1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
3 ounces unsalted butter, softened
1 1/4 cup sugar
2 tablespoons sorghum molasses
1 teaspoon vanilla extract
1/3 pumpkin puree
1/3 cup chocolate chips
1/2 cup dried currants
Preheat the oven to 375 degrees, F (350 degrees for convection ovens). Line 2 sturdy cookie sheets with parchment paper or silicone liners. In a medium bowl, combine the flour, oats, baking soda and pumpkin pie spice and stir to combine. In a mixing bowl, cream the butter, sugar, sorghum, pumpkin and vanilla with an electric mixer on medium speed (the mixture will not be fluffy due to the addition of the pumpkin). Beat in the egg and scrape the sides of the bowl. Add the flour mixture then the chocolate chips and the currants and blend until combined (try not to over-mix). Drop the dough by heaping tablespoons about 2 inches apart onto the prepared cookie sheets.
Bake for 12 minutes, rotating the pans halfway through the baking time. Let the cookies set for a few minutes, then transfer to wire racks to cool completely.