Pumpkin Oatmeal Cookies
Incredibly chewy oatmeal cookies made with butter toasted oats, pumpkin spice and pumpkin butter.
Servings 12 cookies
Ingredients
Toasted Oats
- 1 tablespoon butter
- 115g g or 1 cup old fashioned rolled oats
Cookie Dough
- 113g or ½ cup butter unsalted (melted)
- 100g or ½ cup brown sugar light or dark
- 100g or ½ cup fine granulated sugar
- 2 teaspoons pumpkin spice or cinnamon
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
- 1 egg yolk
- 145g or ½ cup pumpkin butter
- 195g or 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- Toasted oats from above
Instructions
- Set the tablespoon of butter in a large frying pan over medium low heat. Once it melts, add the cup of oats. Toss until the oats are fragrant, just a few minutes. Set aside to cool.
- Set the butter in a heat proof bowl. Use the microwave to melt it, then whisk in the sugars and pumpkin spice. Return to the microwave for another 45 seconds. Add the vanilla and salt and whisk very well, at least 30 seconds.
- Add the egg yolk and whisk until the mix is shiny and cohesive. Whisk in the pumpkin butter. Switch to a rubber spatula and add the flour and baking soda, stir until no flour bits remain. Lastly, stir in the butter toasted oats. Cover the bowl and set in the fridge for at least an hour (overnight is ok too but you’ll want to let the dough soften at room temp for a while so it’s easier to scoop).
- Preheat the oven to 350 F. Line two cookie sheets with parchment paper. Use a disher to portion the cookies into roughly two tablespoons of dough per cookie. Be sure to leave enough space between each dough mound as these will spread, I usually can do six cookies per pan. Optional: roll the cookie dough balls in some extra oats to coat.
- Bake until the edges are golden and the middles have puffed up and cracked, and don’t look wet in the center, about 12-14 minutes. When you take them out of the oven, drop the pan on the counter (not too forcefully, just a gentle drop), this will deflate the cookies and they will settle into flatter cookies with cracks. Let cool then serve.
- Store leftovers in a container - the more airtight the container the chewier and softer the cookies get. If you want them to crisp up a bit, just cover them gently.