Oaty Pumpkin Chocolate Chip Cookies

These cookies are packed to the brim with oats, spices, pumpkin, molasses, and chocolate chips, making them an awesome oatmeal-chocolate chip- pumpkin spice cookie hybrid. These taste even better the next day, so if you can, plan ahead and give them a night to rest.

Note: For this recipe, choose a thicker rolled oat such as Bob's Red Mill . Do not substitute quick cooking or steel cut oats.

Special equipment: baking sheet, whisk, parchment paper

Ingredients

serves makes about 3 1/2 dozen cookies, active time 15 minutes, total time 2 hours 30 minutes

• 2 1/4 cups all purpose flour
• 2 1/4 cups old fashioned rolled oats (see note)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/3 cup blackstrap molasses
• 1 egg
• 1 teaspoon vanilla
• 1 cup pumpkin puree
• 1 cup light brown sugar
• 1/2 cup sugar
• 1 cup (2 sticks) unsalted butter, melted
• 1 1/4 cups bittersweet chocolate chips

Procedures

1. In a medium bowl, whisk together flour, oats, cinnamon, nutmeg, cloves, salt, and baking soda; set aside.
   
2. In a small bowl, whisk together molasses, egg, and vanilla; set aside.
   
3. In a large bowl, whisk together pumpkin, light brown sugar, sugar, and melted butter until basically smooth. Add molasses mixture and whisk until well combined. Stir in dry ingredients. Dough will be very wet—cover bowl with plastic wrap and let rest in fridge for at least 2 hours.
   
4. Adjust oven racks to upper and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Drop dough by rounded tablespoon (I prefer to use a spring-loaded 1 1/2-tablespoon cookie scoop) onto prepared baking sheets. Bake until just dry on top and darkened at the edges, about 12 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling. Repeat with remaining dough.

Spiced Pumpkin Chocolate Chip Loaf

Special equipment

electric stand mixer, 9 inch loaf pan

Ingredients

serves Serves 12, active time 30 minutes, total time 1 hour and 30 minutes

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground clove
• 1/4 teaspoon ground all spice
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter
• 1/2 cup (3 1/2 ounces) sugar
• 3/4 cup (6 ounces) dark brown sugar
• 2 large eggs
• 1/4 cup whole milk
• 2 teaspoons vanilla
• 1 cup pumpkin puree
• 12 ounces chocolate chips
• Nonstick cooking spray

Procedures

1. Move oven rack to the center position and preheat oven to 350°F. Grease and flour loaf pan and set aside.
   
2. In a large bowl whisk together flour, baking soda, salt, and spices. Set aside.
   
3. In a medium saucepan, brown butter over medium heat, swirling the pan every so often. Once the butter has browned, transfer it to the bowl of an electric stand mixer fitted with the paddle attachment. Let the butter cool slightly then cream butter and sugars together until light and fluffy. Beat in the eggs, one at a time, scraping down the sides and beating until fully incorporated. Add in half of the flour mixture, mixing to combine, then add the milk and vanilla, finishing with the remaining flour. Beat in pumpkin until just combined then fold in the chocolate chips.
   
4. Spoon batter into the prepared pan and bake for 60 minutes or a until cake tester inserted in the middle comes out clean. Cool in the pan for 15 minutes then invert and remove loaf from pan and finish cooling on a wire rack.