Are you ready for a new favorite oatmeal cookie? Some people think that Fall is the only season you’re supposed to cook with pumpkin, but they haven’t tried these treats! This recipe from The Post Punk Kitchen made a believer out of us. We’ve made these several times for potlucks and bake sales, and they’re always a huge hit! Our suggestion is to make many “regular” sized cookies and a few bigger ones. Then you’ll have plenty of smaller ones to share (You will need them!) and still have some remaining “breakfast cookies” for your family. This is a great thing because these are healthier than the average cookie that you would usually grab as you’re rushing out the door in the morning. [photo via flickr]
Ingredients
- 2 cups flour
- 1 1/3 cups rolled oats
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 tsp cinnamon
- ½ teaspoon nutmeg
- 1 2/3 cups sugar
- 2/3 cup canola oil
- 2 tablespoons molasses
- 1 cup canned pumpkin, or cooked pureed pumpkin
- 1 teaspoon vanilla
- ½ cup raisins
- 1 tablespoon ground flax seed (optional – Makes them chewier, but great without too!)
- 1 cup walnuts, finely chopped (optional – Our batches have all been without.)
Directions
- Preheat oven to 350 degrees.
- Grease 2 baking sheets.
- Mix together flour, oats, baking soda, salt, and spices.
- In a separate bowl, mix together sugar, oil, molasses, pumpkin, and vanilla (and flax seed, if using it) until very well combined. Add the dry ingredients to the wet ingredients in 3 batches, folding to combine well. Fold in the raisins (and walnuts, if using).
- Drop by tablespoon onto greased cookie sheets. They don’t spread very much, so they can be placed about an inch apart. Flatten the tops of the cookies with a fork or your fingers, to press into cookie shape.
- Bake at 350 degrees for 16 minutes. If you’re using two sheets of cookies on two levels of your oven, don’t forget to rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.
- Remove from the oven and get the cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day!
This recipe makes about 4 dozen cookies. Enjoy!
