I hate when things go to waste. I had this partial can of pumpkin leftover from the pumpkin fudge I just made, and I really wanted to put it to good use. But I couldn’t figure out what I wanted to use it for. I wanted to make cookies, so I started looking up pumpkin cookie recipes, but nothing really tickled my fancy. So, I decided to make up my own pumpkin cookie recipe. I started with my chocolate chip cookie recipe. I added oatmeal and pumpkin.
I also used mini chocolate chips instead of the regular sized ones. I’d like to say this was a conscious decision, but in reality, the mini chips were all I had in the house, and I didn’t feel like running out last minute and picking up a bag of the bigger ones. Thankfully, it seemed to all turn out ok.
They turned out soft, chewy, and not at all flat. So, the experiment was a success, and the leftover pumpkin definitely did not go to waste. All is right in the kitchen.
Pumpkin Oatmeal Chocolate Chip Cookies.
What you’ll need:
5 oz. shortening
8 oz. sugar
.25 oz. salt
3 oz. (about 2) eggs
.25 oz. vanilla
12 oz. flour
.25 oz. baking soda
1 cup canned pumpkin
1 cup cinnamon flavored oatmeal (about 2 of the pouches)
6 oz. mini chocolate chips
What you’ll do:
Preheat the oven to 375. In a large bowl, cream together the shortening, sugar, and salt. Add the eggs and the vanilla, and beat until smooth. In a separate bowl, whisk together the flour and baking soda, and slowly add it to the wet ingredients. Add the pumpkin and the oatmeal, and mix well. Fold in the mini chips. Line a baking sheet with parchment paper, and scoop dough into rounded tablespoon sized balls, at least an inch apart onto the sheet. Bake for 8-9 minutes, or until edges start to brown.