Pumpkin Chocolate Chip Cookies

Can you smell the fall in the air?  No?  Truthfully, neither can I.  It has still been in the high 80s low 90s this week and truthfully, it doesn't really look like it's going to break quite yet.  But I am counting down the days until autumn begins.  (Only 30 more days!!!!!)

Fall is one of my favorite seasons.  The leaves falling, the cooler temperatures, and just the feel of the season.  The return of pumpkin spice lattes, jumping in leaf piles, and pretty much everything about the season.  I love it ♥!

In honor of the upcoming autumn season (as well as to hasten the time) I decided we needed some pumpkin chocolate chip cookies in our house.

These delicious cakey cookies will keep me occupied (while only momentarily) and hopefully keep my mind off of the 30 long days left until fall.

Pumpkin Chocolate Chip Cookies
from allrecipes.com

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 Tbsp. vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Combine pumpkin, sugar, vegetable oil, and egg.  In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.  Dissolve the baking soda with the milk and stir in.  Add flour mixture to pumpkin mixture and mix well.

Add vanilla, chocolate chips and nuts.

Drop by spoonful on greased cookie cookie sheet and bake at 350 degrees for approx. 10 minutes or until lightly brown and firm.

Then kick back, relax, and enjoy a cookie, or two, or ...

 

 

**Linking this up over at the Mandatory Mooch for another Tasty Thursday.  Also linking up over at Six Sister's Stuff Strut Your Stuff Saturday**

Chewy Chocolate Chip Oatmeal Cookies

One of my favorite pastimes is making cookies with my children.  It is fun to watch them mixing together ingredients and creating something delicious out of ingredients that really aren't that tasty by themselves.

My husband called me from work this evening and said he's been craving cookies lately, he even went as far as to say that if I left a recipe out, he would have the kids help him make them (That is really saying something, as he very rarely cooks, and never bakes!).

So after laying my youngest down to bed, my six year old, Ashton, and I buckled down and decided to make some cookies.   After some indecision (Ashton says that peanut butter cookies are the way to go), we compromised on Chewy Chocolate Chip Oatmeal Cookies (truly not much of a compromise, as it is one of my favorites). 

The help (Ashton)

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.

Ashton putting butter in the mixer

Beat in eggs one at a time, then stir in vanilla.  Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. 

Mix in the quick oats, walnuts, chocolate chips, and butterscotch chips.  Refrigerate for 30 minutes.   While the cookie dough is refrigerating, I usually wash up the dishes so there is less clean up.  Ashton really enjoys helping on this part ☺

Preheat oven to 325 degrees.  Drop cookie dough by heaping spoonfuls onto ungreased cookie sheets.  Bake cookies 14-16 minutes.  Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Then, devour in a horrifyingly violent manner.

 

Chewy Chocolate Chip Oatmeal Cookies

adapted from allrecipes.com

1 cup butter, softened

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs

2 tsp. vanilla extract

1 1/2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

3 - 3 1/2 cups quick-cooking oats

1 cup chopped walnuts

1/2 cup semisweet chocolate chips

1/2 cup butterscotch chips

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.  Beat in eggs one at a time, then stir in vanilla.  Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended.  Mix in the quick oats, walnuts, and chocolate chips.  Refrigerate for 30 minutes. 

Preheat oven to 325 degrees.

 Drop by heaping spoonfuls onto ungreased baking sheets.  Bake for 14-15 minutes in the preheated oven.  Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.