Tuesday, October 23, 2012

Pumpkin Oatmeal Raisin Chocolate Chip Cookies

  The theme for this month's Improv Cooking Challenge was Oatmeal and Raisin.  However, I did not make it before the cut off! I am trying to take it easy and the choice between relaxing and baking 2 dozen cookies was not hard on last week. I still had all the ingredients and decided on a variation of this recipe from My Baking Addiction. I cut the recipe in half and used raisins and chocolate chips. I loved the flavors of these cookies and all the goodies they were stuffed with! I brought these work work since Ron is not a pumpkin fan, and eating 2 dozen myself did not seem like the greatest idea. The cookies went over very well and were gone very fast! I am a better cook than baker, but the recipe was easy to follow and adapt (plus it made great cookies!)

This week has been a bit exhausting for me. I am not at the point of ready to have Kellen, but I feel myself slowing down a lot.  I know how important it is to take it easy, but it is hard for someone like me who is always on the go. Good thing there are lots of scary Halloween movies on t.v. to keep me busy and things to organize (and cookies the bake!). 


1 cups all purpose flour
3/4 cups old-fashioned oats
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
1/2 cup (1 sticks) butter; softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup pure pumpkin puree
1 large egg
1/2 teaspoon vanilla extract
1/2 cup raisins
1/2 cup chocolate chips


Preheat oven to 350 degrees. Line two baking sheets with a silicone mat or parchment paper.

 Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.

 Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; stir until all ingredients are incorporated. Fold in chocolate chips and raisins.

 Drop by rounded tablespoons onto prepared baking sheets.

Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight containers.

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