It’s fall, so here’s yet another wonderful pumpkin recipe!
Oatmeal-Chocolate Chip Crisps
1 c. Brown Sugar
3/4 c. Granulated Sugar
1 c. Unsalted butter, softened
1/2 c. Canned unsweetened pumpkin
1 tsp Vanilla Extract
1 1/2 c. unbleached all purpose flour
1 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1 tsp ground cardamon (If you don’t have any, just add a little extra cinnamon)
3 c. rolled oats
1 1/2 c. semi-sweet or dark chocolate chips
Heat the oven to 350 degrees. Line two baking sheets with parchment paper or foil with cooking spray.
Beat the sugars and butter together with a hand mixer until well blended and fluffy. Add the pumpkin, eggs, and vanilla and beat until smooth.
Add the flour, baking powder, salt, cinnamon, and cardamon into the mixture and continue beating at a low speed until well blended. Stir in the oats an chocolate chips.
Drop by tablespoons onto the prepared baking sheet. Bake for 12-15 minutes, or until lightly browned.
Cool on a wire rack completely before storing in an air tight container.
These cookies are delicious and can be enjoyed with nice hot coffee, room temperature red wine, or ice cold milk!