Substances
- ½ cup unsalted butter softened
- ⅔ cup packed gentle brown sugar
- ¼ cup granulated sugar
- 1 massive egg yolk
- ½ cup canned pumpkin puree
- 1 tsp vanilla extract
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup all-purpose flour
- 1 cup old style rolled oats
- ½ cup darkish chocolate discs
- ½ cup semi-sweet chocolate chips
Directions
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In a big bowl, whisk collectively the softened butter, brown sugar and granulated sugar for 3-4 minutes till it’s mixed and appears like moist sand.
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Add the egg yolk and vanilla and whisk till it’s clean.
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Add the pumpkin puree and whisk till evenly integrated.
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Sift within the pumpkin pie spice, baking soda, salt and flour, and fold gently till mixed.
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Fold within the oats and chocolate discs and chips.
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Cowl the bowl and refrigerate for half-hour.
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Preheat the oven to 350 levels F and line a big baking sheet with parchment paper.
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Scoop the dough and roll into 16 clean balls about 1 ½ inch diameter. (These cookies are supposed to be thick)
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Place the balls of dough onto the baking sheet, spacing them about 2 inches aside.
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Bake for 10-13 minutes or till the perimeters are browned and the middle appears puffed and barely cracked. Permit them to relaxation on the baking sheet for about 2 minutes, then switch to a cooling rack.
Diet
Serving: 1cookieEnergy: 216kcalCarbohydrates: 28gProtein: 3gFats: 10gSaturated Fats: 7gPolyunsaturated Fats: 0.5gMonounsaturated Fats: 2gTrans Fats: 0.2gLdl cholesterol: 28mgSodium: 118mgPotassium: 126mgFiber: 2gSugar: 16gVitamin A: 1389IUVitamin C: 0.4mgCalcium: 38mgIron: 1mg
