Description
Pumpkin oatmeal chocolate chip cookies that are thick, soft, and chewy with slightly crisp edges topped with a sprinkle of flaky salt.
Ingredients
Scale
- 1 C (226 g) Salted Butter (185g once it’s browned)
- 3/4 C (150g) Dark Brown Sugar
- 1/2 C (100g) Granulated Sugar
- 1 Lg Egg + 1 Egg Yolk, at room temperature
- 2 tsp Pure Vanilla Extract
- 1/2 C (120g) Pumpkin Puree
- 1 1/2 C(225g) All Purpose Flour
- 1 1/2 C (150g) Old Fashioned Oats
- 2 tsp Cornstarch
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Cinnamon
- Pinch of Salt
- 1 C Mini Semi Sweet Chocolate Chips
- Flaky salt for top, optional
Instructions
- Brown the butter. Place the butter in a light colored saucepan (light color will help you be able to see the butter better!) and cook it over medium heat until the fat separates from the solids and the solids get toasted and golden brown. Remove butter from heat and allow to come to room temperature. *See notes
- Make the dough. Whisk 185g of the room temperature browned butter with the sugars for 2 minutes, or until it’s fully combined and lightened in color.
- Add the egg, egg yolk, and vanilla and whisk for another 2 minutes.
- Whisk in the pumpkin puree until combined.
- Fold in the dry ingredients – flour, oats, cinnamon, cornstarch, baking soda, baking powder, and salt until mostly combined with a few streaks of flour remaining.
- Fold in 3/4 C of the chocolate chips. Save the remaining to top each cookie with.
- Use a large (3TBSP) cookie scoop to portion the dough onto 2 parchment lined cookie sheets. Use your fingers to flatten the top of each cookie slightly then top with extra chocolate chips.
- Bake 6-7 cookies per tray at 350 degrees F for 11-12 minutes, or until the edges look set and slightly golden brown, but the middle still looks a bit under baked.
- Let the cookies sit on the hot cookie sheet outside of the oven to finish baking and then to cool.
- Top with a sprinkle of flaky salt and enjoy.
Notes
* When you brown butter, you will lose volume. Start with 2 sticks (226g) of butter, and you should end up with 185g of browned butter. Add extra (or take some out) if you end up with more or less than 185g.
