If you’re like me, then your fall sweet tooth must be acting up. Apple and pumpkin flavored goodies fill stores and restaurants (hello pumpkin spice lattes). With Thanksgiving this week, it’s the perfect time to splurge on the calories. However, I’ve found a delicious and somewhat healthy (I say that because it has oatmeal in it) cookie recipe you’ll want to try.
I recently made these for my son and I to enjoy and let me tell you he LOVED them. I got a phone call one night at work from my husband asking why our little guy was standing in the kitchen screaming his butt off. Turns out he wanted one of these cookies (and he knew where I kept them on the counter) but unfortunately we were all out.
The recipe is fairly simple (as most of my favorite ones are) and comes from Love From The Oven (a site I stumbled on years ago). I have changed a few things from the original recipes (as most cooks do). Enjoy!
Oatmeal Pumpkin Chocolate Chip Cookies
¾ cup softened butter
¾ cup sugar
¾ cup brown sugar
1 egg white
1 tsp vanilla
1/3 cup plain or vanilla Greek yogurt (usually 1 container)
2 ½ cups wheat flour (all purpose flour can be used too)
1 tsp baking soda
1 tsp cinnamon
2 cups oats
1 cup canned pumpkin (roughly 1 can)
1 cup chocolate chips
Combine butter and yogurt and beat together. Add sugar beating until fluffy. Add egg, egg white, vanilla and beat some more.
In a separate bowl combine flour, cinnamon, baking soda, and oats.
Add these dry ingredients to your already mixed ingredients. Add pumpkin and stir until combined. Stir in chocolate chips.
Use a tablespoon to scoop out dough and place on a parchment lined or sprayed cookie sheet.
Bake at 350 degrees for 14-16 minutes.