Why do oats help make pumpkin cookies chewier?

The most old-fashioned individual rolled oats the most naturally absorb the most excess individual moisture from the most individual pumpkin puree during baking — the most individual oat starches the most swell with the most individual absorbed pumpkin moisture during baking heat and then the most firm during cooling to produce the most properly chewy and the most satisfyingly substantial individual oat texture rather than the most cakey and the most pillowy individual texture that the most flour-only individual pumpkin cookie inevitably produces from the most unansorbed individual excess pumpkin moisture.

Can I add raisins instead of chocolate chips?

Yes — individual raisins substitute most beautifully for the most individual chocolate chips in the same most individual quantity for the most classically beloved and the most properly hearty individual pumpkin raisin oatmeal cookie. Individual golden raisins provide the most sweetly different and the most beautifully lighter individual character compared to the most conventional individual dark raisins — both are the most genuinely extraordinary individual pumpkin oatmeal cookie individual mix-in alternatives.

Can I use quick oats instead of old-fashioned?

Quick individual oats substitute in the same individual quantity for the most similarly pumpkin-spiced individual result with the most significantly less individual oat texture and the most more uniformly fine individual crumb. The most old-fashioned individual rolled oats are the most strongly recommended for the most beautifully hearty and the most properly defined individual oat character that most distinctly identifies these as the most authentically extraordinary individual oatmeal cookies.

Pumpkin Oatmeal Cookies Easy Chewy Rolled Oat Chocolate Chip

Name: Pumpkin Oatmeal Cookies The Most Easy Chewy Rolled Oat Pumpkin Puree Brown Sugar Cinnamon Spice Chocolate Chip Individual Fall Cookie
Prep time: 10 min
Cook time: 13 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups Old-Fashioned Rolled Oats; 1 cup All-Purpose Flour; 1 1/2 tsp Pumpkin Pie Spice; 1 tsp Ground Cinnamon; 1/2 tsp Baking Soda; 1/2 tsp Salt; 1/2 cup Unsalted Butter softened; 3/4 cup Packed Brown Sugar; 1/4 cup Granulated Sugar; 1 large Egg room temperature; 1/2 cup Pure Pumpkin Puree; 1 tsp Pure Vanilla Extract; 1 cup Semi-Sweet Chocolate Chips plus extra for topping

Description

The most extraordinary hearty Pumpkin Oatmeal Cookies made by preheating oven to 350°F lining baking sheets whisking 1 1/2 cups old-fashioned rolled oats 1 cup flour 1 1/2 tsp pumpkin pie spice 1 tsp cinnamon 1/2 tsp baking soda and 1/2 tsp salt in medium bowl beating 1/2 cup softened butter 3/4 cup packed brown sugar and 1/4 cup granulated sugar 2 minutes light and creamy adding 1 room temperature egg 1/2 cup pumpkin puree and 1 tsp vanilla mixing combined adding oat flour mixture on low just combined folding 1 cup chocolate chips scooping generous portions 2 inches apart gently pressing slightly flat pressing extra chips over tops baking 350°F 11 to 13 minutes until edges set and lightly golden and centers still slightly soft cooling 5 minutes on sheet then rack. A completely perfect hearty rolled oat pumpkin puree brown sugar pumpkin spice chocolate chip fall cookie recipe.

Ingredients

Scale

1 1/2 cups Old-Fashioned Rolled Oats

1 cup All-Purpose Flour

1 1/2 tsp Pumpkin Pie Spice

1 tsp Ground Cinnamon

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 cup Unsalted Butter softened

3/4 cup Packed Brown Sugar

1/4 cup Granulated Sugar

1 large Egg room temperature

1/2 cup Pure Pumpkin Puree

1 tsp Pure Vanilla Extract

1 cup Semi-Sweet Chocolate Chips plus extra for topping

Instructions

1. Preheat oven to 350°F 175°C. Line baking sheets with parchment.

2. Whisk rolled oats, flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.

3. Beat softened butter, brown sugar, and granulated sugar 2 minutes light and creamy. Add egg, pumpkin puree, and vanilla. Mix combined.

4. Add oat flour mixture on low just combined. Fold in chocolate chips.

5. Scoop generous portions 2 inches apart. Press slightly flat. Press extra chips over tops.

6. Bake 350°F 11 to 13 minutes until edges set and centers still slightly soft.

7. Cool 5 minutes on sheet. Transfer to rack.

Prep Time: 10 minutes
Cook Time: 13 minutes
Category: Dessert, Cookies, Pumpkin, Oatmeal, Fall
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 195
Sugar: 15g
Sodium: 105mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 3g
Cholesterol: 28mg

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