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Pumpkin Chocolate Chip Cookies with Walnuts
Friday, October 17, 2008 at 3:42PM 
Don't anyone dare turn their noses up that these just cause they have pumpkin in them. The pumpkin makes them moist and the chocolate goes perfectly - the oatmeal and nuts add a little crunch. These are even better the next day. Try them!
Makes about 3 dozen
2 cups all purpose flour
1-teaspoon baking soda
1-teaspoon salt
1-teaspoon cinnamon
½ teaspoon nutmeg
2-teaspoon ginger
¾ cups butter (1 ½ sticks) softened
1-cup light brown sugar
1 15oz can packed pumpkin (drained in a sieve)
1 extra large egg
1 ½ teaspoons vanilla
1-cup old-fashioned oats
½ cup chopped walnuts
1-cup semi-sweet chocolate chips
Preheat oven to 375 ° F. Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger together in small bowl. Set aside.
In a large mixing bowl, beat the sugar and butter together until creamy. Add egg and vanilla; beat until incorporated. Add the drained pumpkin and mix until uniform in color. On low, add flour and mix until combined. Stir in oats, walnuts and chocolate chips.
Using a 1 ½ ice cream scoop or tablespoon. Drop dough on to cookie sheets lined with parchment paper. Press cookies down slightly with the back of a fork. Bake until set and still soft about 12-13 minutes; do not over bake. Transfer to wire racks to cool. Store in an airtight container for a 2 days.
Reader Comments (1)
-Armani Sandals less The pumpkin makes them moist and the chocolate goes perfectly - the oatmeal and nuts add a little crunch.