pumpkin butter oatmeal chocolate chip cookies
I would never deceive you by putting raisins in an oatmeal cookie.
I think anyone running for political office should squeeze that tidbit into their campaign ads. Because I mean, some of those fuckers would certainly serve oatmeal raisin cookies will playing them off as oatmeal chocolate chip cookies. But I, Kellie Karbach, would not do such an abhorrent thing. Even though I quite like oatmeal raisin cookies for what they are and don’t find them trendily appalling like some of ya’ll do.
But today, we’re diving into some Pumpkin Butter Oatmeal Chocolate Chip Cookies. The other day I loaded my larders with TJs autumn goodies, including two jars of their pumpkin butter – my favorite that I’ve tried amongst the few brands I find around town. So you bet your ass I’m baking these up on a random weekday when I’m flustered and running around both my physical town and my mental catacomb.
These autumnal beauties are scented with pumpkin spice, riddled with melty chocolate chips, and gain their wonderfully chewy texture from plenty of oats. Like most cookies, they’re quick and simple, and this recipe requires no chilling time, so you have a whole platter of treats ready in well under an hour.
Of course, your house will smell delightfully cozy, which is always a bonus of fall baking.
Pumpking
I’m betting the constant breakdown of how to bake cookies feels exhausting to all ya’ll seasoned cookie-ers, so I won’t keep you with a huge array of needless words.
Pumpkin butter is easier to work with in baked goods than regular pumpkin, since it contains less water and has a more concentrated flavor. Think of it like a jam or preserve. Whole Foods, Sur La Table, and other brands sell jars of their own renditions, but I like Trader Joes’ best. It’s also the most affordable.
First, cream butter, brown sugar, and the pumpkin butter until soft and floof. Then whip in an egg, and vanilla. Mix in the flour, oats (use old fashioned, quick oats don’t work as well), some cinnamon, baking soda, and salt. Finish by folding in the chocolate chips.
Bake Up, America!
Whenever I write cookie recipes, the bake time is for one batch. You’ll likely need more than one tray to use up all the dough, unless you have an unusually gargantuan tray and oven at your disposal. If so, more power to you.
Scoop about 2 tablespoon sized balls of dough onto your big parchment lined baking sheet. I fit about 8 cookies on mine. Bake for a bit, then tap the baking sheet on the counter to flatten the cookies. Return to the oven for another few minutes to set up the edges. Let the cookies cool on the baking sheet between batches – they’ll continue to bake and the centers will set up nicely.
Eat some right away, yo, or let them cool completely and stow away for a mentally rainy day. If you’re like me (I hope you’re not in most respects), you don’t mind whipping out a frozen cookie every so often. I dunno, I find them charming.
A warm cookie with a few sprinkles of flaky salt does wonders for a sour mood. With a cup of coffee? Even better.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Coooooookiesssss:
Biscoff Cookie Butter Chocolate Chip Cookies
Strawberry Jam Stuffed Chocolate Chip Cookies
Butterscotch Chocolate Chip Oatmeal Cookies
pumpkin butter oatmeal chocolate chip cookies
Ingredients
- 2 sticks butter, softened
- 1 cup dark brown sugar
- 1/2 cup pumpkin butter
- 1 egg, at room temperature
- 1 tbsp vanilla extract
- 2 1/2 cups old fashioned oats
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 2 cups dark chocolate chips
- flaky sea salt, to serve
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a large bowl, cream the butter, sugar, and pumpkin butter until fluffy, about 2-3 minutes. Beat in the egg until incorporated, then the vanilla. Add the oats, flour, baking soda, cinnamon, and salt; mix until just combined. Fold in the chocolate chips with a spatula. Do not overmix. Do not pass go. Do not collect 200.
- Roll 2 tablespoon sized mounds of dough into a ball and set onto the baking sheet. Speckle with a few more chocolate chips, if you wish. Bake for 8 minutes, then remove from the oven and tap the baking sheet firmly on the counter to flatten. Return to the oven for 3-4 minutes longer until the edges are just set. Let cool on the baking sheet. The cookies will continue to bake while they sit on the hot sheet.
- Serve warm with a sprinkle of flaky salt, or cool completely and store at room temperature for up to 5 days, the fridge for a week, or the freezer for 3 months.
