Pumpkin oatmeal cookies
From Shelby Moose, Crossing Rivers Health Registered Dietitian
Makes 12-13 large cookies
- 1 stick unsalted butter
- 1/2 c packed brown sugar
- 1/4 c granulated sugar
- 1/2 c canned plain pumpkin
- 1 large egg, lightly beaten
- 4 tsp. vanilla extract
- 1 1/2 c all-purpose flour or bread flour
- 1 1/2 c old-fashioned, rolled or instant oatmeal
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 c semisweet chocolate chunks or chips
- In a microwave-safe bowl, melt the butter for 45 seconds. (This is just enough time to liquify most of butter, but not heat it.)
- Stir with a fork to finish melting.
- Combine butter, brown sugar, and granulated sugar in a large bowl.
- Mix with a wooden spoon until the mixture is smooth.
- Add pumpkin, egg, and vanilla, and stir until blended. Add flour, oats, cinnamon, baking soda, and salt, and mix until almost combined with a little bit of flour still visible.
- Fold in the chocolate chunks.
- Grab a handful of dough and place on a large plate or sheet pan; the mounds should be tall and not perfect spheres. You should get 12-13 dough balls. Freeze for 1 hour or refrigerate overnight.
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper or spray with cooking spray.
- Place dough on baking sheet, leaving about 2 inches around each one.
- Bake cookies for 16 to 20 minutes, until light golden-brown, but still a little soft-looking on top.
- Let cookies cool on the baking sheet for 10 minutes, then enjoy!
Per serving, based on 12 servings.
Nutrition: Calories 300; Fat 13g;
Carbohydrates 42g; Fiber 2.5g; Sugars 21g;
Protein 4.7g; Sodium 166g.
If you are interested in making an appointment with Shelby, ask your primary care provider for a referral.