Pumpkin Oatmeal Chocolate Chip Cookies

It’s August 30th and I couldn’t wait a day longer for some pumpkin. How did I decide to mix two of my favorite cookies? Well, oatmeal is known for increasing milk supply (I’m trying to keep my supply up with my youngest who is now 16weeks), so Oatmeal Chocolate Chip seemed like an easy solution…but I really wanted pumpkin chocolate chip cookies. So I decided to put them together. I found four different recipes but found I didn’t have all the ingredients for any of them. So…I combined them to make this one. Sidenote: in researching health benefits of pumpkin, I came across a mention that some Mennonite women swear by pumpkin to increase milk supply. I don’t know if it’s true or not and I could only find other mentions of raw pumpkin seed helping..but, you know..any excuse for pumpkin in these cookies was great and if it happens to help make more food for baby B..all the better. These made roughly 4 dozen. I don’t know the exact count because they were being consumed at first, about as quickly as I was making them. I’ll update when I make the next batch.

Cream together:
1 cup unsalted butter, softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar

1 large egg
1 tsp vanilla extract
1 1/4 cups canned pumpkin puree (not perfectly leveled)

In separate bowl mix together:
2 1/2 cups all-purpose flour
1 1/2 cups quick oats
1 tsp baking soda
3/4 tsp salt
1/2 tsp ground cinnamon
1 tsp Pumpkin Spice

Slowly add dry ingredients to wet in mixer. When all dry ingredients are added, add:
1 3/4 cup dark chocolate chips (or semi-sweet)

You could try adding some pecans or walnuts (chopped of course)..but I’m allergic, so no nuts for me.

Let cookie dough sit for a good 15 minutes to allow oats to start soaking in some of the moisture from the dough. I made big scoops about 1 1/2″ apart on parchment paper.

Bake at 350 for 10-12 minutes. (I use a convection oven, so cooking times may differ.) Should not look doughy but just be starting to lightly brown.

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