Zutaten für Pumpkin Oatmeal Chocolate Chip Cookies
- 1 cup (2 sticks) softened unsalted butter
- Brown Sugar
- 2 large eggs
- Vanilla Extract
- Whole Wheat Flour
- Quick Cooking Oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Ground Ginger
- Ground Cloves
- Canned Pumpkin
- 2 cups chocolate chips
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Zubereitung von Pumpkin Oatmeal Chocolate Chip Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract.
- In a separate large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 (15 ounce) can pumpkin puree, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 2 cups rolled oats and 2 cups chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
156g
Fat
69g
Carbs
20g
