While there’s no “best” time for cookies, there’s just something about cookies in the fall. You know, relaxing with hot chai or cocoa and gobbling up a handful of warm cookies, fresh from the oven. It makes you feel all cozy, right?
In the spirit of the perfect fall cookie, we offer these tasty Pumpkin Oatmeal Cookies with Chocolate Chips. Mix up a batch tonight – you’ll have cookies to munch on with your cocoa all the weekend long!
1 cup quick oats
1 1/2 cup all purpose flour
1 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. baking powder
1/2 cup brown sugar
1 tsp. vanilla
1/3 cup non-hydrogenated shortening, room temperature
1 cup canned pumpkin
3 tsp. Ener-G Egg Replacer, mixed in 4 Tbl. water
2 cups semi-sweet chocolate chips
parchment paper, water
Preheat oven to 350. Mix together dry ingredients (oatmeal, all purpose flour, cinnamon, salt and baking powder). In a larger bowl, combine wet ingredients (brown sugar, vanilla, shortening, Egg Replacer in water). Be sure you pre-prepare your Egg Replacer, so when you add it, it’s already mixed up.
Using an electric mixer (or some old-fashioned arm strength and a wooden spoon), add the dry ingredients to the wet ingredients in three batches. Don’t over work. When it’s smooth, stir in the chocolate chips.
Line two cookie sheets with parchment paper. Wet your hands with water and ration out tablespoon-size balls of cookie dough. The dough will be stiff. If it starts to stick to your hands, wet them with more water. Roll the balls of dough smooth and press them flat with your palm for traditional-looking cookies. The recipe makes about 48 cookies. They will not spread when they bake, so you should be able to fit them all on two trays.
Bake at 350 for 15 minutes until edges and bottoms are lightly browned and middle is set up. The finished cookies will be orange-ish in color and slightly soft when you bite into them. Ideal for an autumn snack! Mmm!