Whole Wheat, Pumpkin, Oatmeal, Chocolate Chip Cookies
Thanksgiving is now over, and it is time to pull out the trees and deck the halls!! We just got home from a wonderful vacation in Texas filled with all the essentials: family, friends, and great food. Within minutes of being home we were pulling out the decorations and letting the fabulous Frank Sinatra get us in the Christmas spirit. But if you are like me and you stocked up well for Thanksgiving, you might still have lots of canned pumpkin in your pantry… well, don’t fear. Here is a new twist on a classic favorite to help you use up that remaining pumpkin without getting tired of that pumpkin pie. It is a typical Oatmeal, Chocolate Chip Cookie just with a nutritious twist! Don’t worry, it still has its butter, chocolate, and flavor… just more nutrition! Our household decided a few things about this cookie:
1. You must prepare yourself for a pumpkin flavor first. Think “pumpkin” so it does not confuse you with a typical chocolate chip cookie.
2. This cookie is better at room temperature than right out of the oven.
3. These cookies almost taste like a pumpkin granola bar! Mmmm.
To be honest, I didn’t know if I liked the recipe enough to blog about it when I tried it straight out of the oven. But then the next day I couldn’t get enough of them! But give it a try and let me know what you think! This should help you clean our your pantry in a tasty and nutritious kind of way.
2 cups whole wheat flour (Could be changed to half white half wheat)
1 t baking soda
1 ½ t cinnamon
1/4 t ginger
1/4 t nutmeg
½ t salt
1 cup unsalted butter (room temp.)
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pumpkin puree (I used my leftover canned, but fresh would be great!)
1 large egg
1 teaspoon vanilla extract
1 ½ cups old-fashioned oats
1 cup semi-sweet chocolate chips
Side note: Next time I might try to get ambitious about the kinds of sugar I use, but I had already changed enough this time.
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, whisk together the flour, baking soda, spices, and salt. Set dry ingredients aside.
- In a large mixer bowl, beat butter, brown sugar and granulated sugar until light and fluffy. Add pumpkin, egg, and vanilla extract. Beat until combined. Gradually add flour mixture and mix until ingredients are incorporated.
- Stir in oats & chocolate chips. Drop cookie dough by rounded tablespoons onto prepared baking sheet.
- Bake for about 15-20 minutes, or until set. Cool on cookie rack. Be patient! As I said earlier, these cookies are better at room temperature (the waiting part was tough for me). Enjoy!!
If you try spicing it up even more or getting creative with ingredients, let me know so I can give it a try too! And if you have kids, let me know what they think! It should be a great way to include more nutrients without sacrificing the flavor they want.