pumpkin butter oatmeal chocolate chip cookies
Chewy, chocolatey, and pumpkiny, my kind of autumn cookie.
Ingredients
- 2 sticks butter, softened
- 1 cup dark brown sugar
- 1/2 cup pumpkin butter
- 1 egg, at room temperature
- 1 tbsp vanilla extract
- 2 1/2 cups old fashioned oats
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 2 cups dark chocolate chips
- flaky sea salt, to serve
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a large bowl, cream the butter, sugar, and pumpkin butter until fluffy, about 2-3 minutes. Beat in the egg until incorporated, then the vanilla. Add the oats, flour, baking soda, cinnamon, and salt; mix until just combined. Fold in the chocolate chips with a spatula. Do not overmix. Do not pass go. Do not collect 200.
- Roll 2 tablespoon sized mounds of dough into a ball and set onto the baking sheet. Speckle with a few more chocolate chips, if you wish. Bake for 8 minutes, then remove from the oven and tap the baking sheet firmly on the counter to flatten. Return to the oven for 3-4 minutes longer until the edges are just set. Let cool on the baking sheet. The cookies will continue to bake while they sit on the hot sheet.
- Serve warm with a sprinkle of flaky salt, or cool completely and store at room temperature for up to 5 days, the fridge for a week, or the freezer for 3 months.