These are my first creations of the year! :)
Pumpkin Butter Oatmeal Cookies
No egg needed. :) Use organic ingredients when possible.
In this recipe my salted butter, brown sugar, vanilla, old fashioned oats and chocolate chips were all in packages that had the USDA organic label on them.
Required -
Large mixing bowl
Medium size mixing bowl
Large spoon
Butter knife
Measuring cups
Measuring spoons
Electric hand mixer
Cookie sheet
Storage containers
Ingredients-
1 1/4 cup salted butter (2 and a half sticks) - softened to room temperature
3/4 cup brown sugar
1/2 cup confectioner's sugar
10 ounces pumpkin butter (I purchase mine from
Trader Joe's grocery - sadly this item is only available for purchase between Sept. and January as it is a seasonal item - so stock up if you are interested in experimenting; pumpkin butter is a wonderful substitute for egg in baking recipes; tastes great in this cookie as well as pancake batter!)
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice (I purchase mine from
Trader Joe's grocery)
3 cups rolled oats (quick, old fashioned, uncooked)
3/4 cup semi-sweet chocolate chips (optional)
1. Heat oven to 375 degrees Fahrenheit
2. Place the salted butter and the sugars in the large bowl.
3. With a hand mixer, beat the salted butter and sugars until light and fluffy (Some of the batter may a-fix itself to the beaters; use the butter knife to pry the batter away and back into the bowl)
4. Beat in pumpkin butter and vanilla
5. In a separate bowl, combine flour, baking soda, salt and spice. Stir with a fork.
6. Add the dry ingredients to the butter mixture. Beat well.
7. With a large spoon, stir in oats and chocolate chips.
8. Drop batter by rounded teaspoonfuls onto ungreased cookie sheet.
(The butter knife could be used to push the batter off the spoon onto the sheet.)
9. Bake 8 to 9 minutes for a chewy cookie or bake 10 to 11 minutes for a crisp cookie
10. Cool one minute before removing cookies from tray. Then place on wire rack.
( Alternatively, I placed my first cookie batch on a glass plate. When the second batch was done and cooling, I then moved the first batch to a Pyrex container with accompanying lid. I repeated this process until my Pyrex containers were full.)
11. Do store your cookies in a tightly covered container.
12. Enjoy! p.s. Links above are to articles about the Trader Joe's products used in the recipe. Read for more ideas on how to use them in baking and cooking.
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