Hi! Deb here from Cooking on the Front Burner and time for another semi-monthly dessert contribution! I’m getting into the fall swing of things and today I have Oatmeal Pumpkin cookies to share. And these also have a nice surprise with craisins and chocolate chips – a real delight when you take a bite!
Fall is my favorite season and soon the trees will be turning so Mother Nature can display her showcase of colors! One of our favorite things to do in southern Minnesota is boating on the Mississippi when the trees are at their peak – it’s so pretty! And I’ll be sure to pack a few of these for a snack.The DIY Guy has a definite sweet tooth!
I really love the texture of these cookies – it is cake-like and really moist.
- 1/2 cup steel oats
- 1 cup water
- 2 1/2 cups flour
- 1 1/2 cups craisins
- 3/4 cup sugar
- 3/4 cup brown sugar
- 3/4 soft butter
- 1 egg
- 1 cup pumpkin
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp ginger
- 1 cup chocolate chips
- Preheat oven to 375 and line cookie sheets with parchment paper
- Prepare oats by bringing 1 cup water to boil and then add oats. Cook for about 10 minutes then add craisins and set aside. (you may substitute 1 cup regular oatmeal instead of steel oats but don’t cook-add later with dry ingredients along with craisins)
- Combine in mixing bowl butter and sugars beating until smooth. Then add egg and vanilla-beating well then add pumpkin.
- In a separate bowl combine flour, salt, baking soda, cinnamon, nutmeg, cloves and ginger. Add slowly to pumpkin mixture.
- Stir in oats, craisins and chocolate chips
- Place about 1 1/2 Tablespoons on paper and bake for 10 minutes until light brown. Leave on cookie sheet for 2 minutes then cool on wire rack.
Don’t you just want to dig in with a big-o-glass of milk?? Enjoy and see you soon. I’ll be posting during Halloween week and coming up a frightfully good dessert! No worries – all treats and no tricks!