Last Updated on September 25, 2013 by laurenpacek
On my blog’s Facebook page I mentioned that I’m celebrating some big things around here. Last week, I defended my doctoral dissertation and got my Ph.D.! It’s still not quite feeling real, but it does feel good. And now I have a few more days off before I start my post-doctoral position (which I’m very excited about).
I fully intended to go all out and make some sort of celebratory baked good the day after defending, but felt that a better use of my time over the past week was to lay low and do nothing ;). So now you’re getting some delicious Pumpkin Oatmeal Chocolate Chip Cookies (don’t worry, cupcakes are coming soon, too!).
This recipe comes from Love Bakes Good Cakes, and makes a buttload (6-7 dozen) of cookies.
- 1 1/2 cups (3 sticks) butter, softened
- 2 cups brown sugar, packed
- 1 cup granulated sugar
- 1 15 oz. can pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 4 cups all-purpose flour
- 2 cups quick-cooking oats
- 2 tsp cinnamon
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 bag (12 oz.) chocolate chips (I used Halloween-themed chips that were a mixture of regular and orange-colored chocolate chips)
Preheat the oven to 375 degrees F. Line baking sheets with parchment paper and set aside.
Beat the butter, brown sugar, and granulated sugar until creamy. Add the pumpkin, egg, and vanilla. Beat again until smooth and well-combined.
In a separate bowl, add the flour, oats, cinnamon, baking soda, baking powder, and salt. Whisk to combine. Little by little, add the dry ingredients to the butter/sugar/pumpkin mixture. Mix until just combined. Fold the chocolate chips into the dough.
Using a cookie scoop, drop the dough onto the parchment paper-lined baking sheets, about 2 inches apart from each other.
Bake the cookies for about 10-12 minutes. Allow them to cool on the baking sheets for a few minutes before removing them to a a cooling rack to finish cooling completely.
Dr. Pacek, OUT!