Zutaten für Pumpkin Chocolate Chips Cookies
- Unsifted All Purpose Flour
- Old Fashioned Oats
- Baking Soda
- Ground Cinnamon
- 1/2 teaspoon salt
- Butter
- Brown Sugar
- Granulated Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Solid Pack Pumpkin
- Semi Sweet Chocolate Chips
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Zubereitung von Pumpkin Chocolate Chips Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 cup rolled oats, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 cup granulated sugar and 3/4 cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, combine 1 (15 ounce) can pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin puree, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Stir in 2 cups chocolate chips.
- The dough will be stiff. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 20-25 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
102g
Fat
37g
Carbs
14g