It is really weird not working with students this week and it is even weirder not being in school. I’ve celebrated the first day of school for the past 25 years as a student and as a teacher. I’m a dork; I love school and I love picking out my first day outfit and getting new pens! I know I made the right decision leaving the classroom, but it’s still bittersweet this fall. I am glad I made the decision to stay in Brooklyn, it would have been way too depressing not having a first day of school AND living away from my adapted home.
Speaking of my home, these cookies were made as a thank you for the person who came and fixed my home. I was being all domestic and cleaning my bedroom; the good clean where walls and floorboards are being scrubbed. In the light above my bed one of the two light bulbs was out and I thought this would be a perfect opportunity to change the light bulb. I’ve had dim light for a looooooong time and just had accepted it.
Unfortunately, instead of screwing off the globe portion, I took the fixture off the ceiling so it was just hanging by the electrical cords. Whoops. So I’m standing on my bed, barely able to reach the ceiling and things were not working out. I didn’t want to call the landlord because it was so silly, but I couldn’t fix the problem on my own. Luckily we have a handy neighbor down the street who came over and fixed everything right.
It was one of those silly, single lady problems that I know I should be able to fix myself, yet I just don’t have the perseverance to figure it out on my own. Thank goodness for helpful neighbors! I’m not ashamed to trade baked goods for handy work. I know I should be a strong, independent 21st-century woman, but I would rather handle a whisk than a screw driver any day!
Oatmeal pumpkin chocolate chip cookies are a fair trade. These cookies are a perfect kick off to fall baking and are everything you could ever want in a cookie. They are flavorful from all the spices, chewy, soft, and have bits of chocolate throughout. Plus, this recipe makes a a ton of cookies! You can easily share several dozen with plenty of leftovers for snacking. It’s time to ease into pumpkin season with these cookies!
One Year Ago – Gluten Free Snickerdoodles
Oatmeal Pumpkin Chocolate Chip Cookies
Adapted from Family Fresh Meals
Yield – 5 1/2 dozen (68 cookies) 2-tablespoons scoop
1 cup sugar
1 cup packed brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon vanilla extract
1 cup canned pumpkin
2 cups flour
1 teaspoon cinnamon*
1/2 teaspoon ground ginger*
1/4 teaspoon nutmeg*
1/4 teaspoon allspice*
1/4 teaspoon cloves*
1/2 teaspoon salt
1 teaspoon baking soda
2 cups rolled oats, old fashioned
1 12-ounce bag chocolate chips
- Preheat the oven to 350 ˚F and line all your cookie sheets with parchment paper.
- Add the butter and sugars to the bowl of a stand mixer in a paddle attachment. Beat until light and creamy. Beat in the egg, vanilla, and pumpkin until well combined. Scrape the bowl as needed.
- In a small bowl whisk together the flour, cinnamon, ginger, nutmeg, allspice, cloves, salt, and baking soda. Add to the wet ingredients and mix on low speed.
- Add the oats and chocolate chips to the bowl and mix until just combined.
- Use a 2-tablespoon scoop to portion the dough on cookie sheets. Space about 1 inch apart.
- Bake for 12 minutes until the cookies are puffy and set. Let cool for about 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.