½cuppumpkin puree- blottedblot the pumpkin with a paper towel, see notes for more details.
¾cuprolled oatssometimes these are called "old fashioned oats"
½cupsemi-sweet chocolate chips
Preheat oven to 350F. Layer a cookie sheet with parchment paper and set aside.
In a large mixing bowl cream together the butter and the white and brown sugar.
Add the egg and vanilla to the butter and sugar mixture until mixed. Then stir in the pumpkin to the wet batter.
In a medium bowl mix together the flour, oatmeal, baking soda, cinnamon, nutmeg, and salt.
Stir the dry flour and oatmeal mixture into the wet pumpkin batter a little at a time just until a dough forms and all their is no visable flour.
Fold in the chocolate chips into the cookie dough.
Chill the dough for 30 minutes in the refridgerator.
Drop batter with a cookie scoop by the spoonful onto the cookie sheet covered in parchment paper.
Bake for 18-21 minutes until cookies are soft and chewy, then enjoy!
The butter should be soft enough if you press your finger into it, there is an indentation. Try chopping it into 8-12 pieces to speed up the softening, and then leaving it on the counter to soften for 5-10 minutes.
These aren't super chocolatey cookies to let the pumpkin spice flavors and chewiness of the oatmeal shine. If you prefer more chocolate add a little more chocolate chips to the batter.
You can also substitute nuts for the chocolate chips, or leave them out entirely. Chopped walnuts or chopped pecans are both delicious in these cookies. I also like dried cranberries in this cookie.
The most common standard-sized cookie scoops use about 1 1/2 tablespoons of dough. If scoops with a spoon, measure the first dough ball and then make the rest about the same size.