Tweaked

cookies

I love fall and to me as soon as September begins, it’s fall y’all! Nothing says fall like “pumpkin”!

So last weekend I grabbed Sweet Daddy, aka my husband, we went to the store, picked up a few items, came home, put some music on, and headed to the kitchen. I decided to tweak my chocolate chip cookie recipe by adding some pumpkin. He measured, I mixed, we both sang, and bada bing, bada bang, cookies were made!

I have to say, they were sooo good! They embodied the taste of fall in every bite.
May I suggest making these, sit by the fireplace, eat cookies, and make out! If the weather is still too warm, light a candle that smells like a fireplace and proceed to enjoy your night. I hope you will give this tweaked recipe a try.

Pumpkin Oatmeal Milk Chocolate Chip Cookies

2 1/2 cups flower
1 tsp. baking soda
3/4 tsp. salt
2 tsp. cinnamon
1 1/2 cups quick oats
1 cup or 2 sticks of butter (room temp)
1 1/2 cups brown sugar
2/3 cup sugar
1 large egg
1 tsp. vanilla
1 cup pumpkin purée
1 bag of milk chocolate chips

Pre heat oven to 350 degrees
In a bowl, mix together flour, oats, baking soda, salt, and cinnamon. Set aside.

In a mixing bowl, whip together butter, brown sugar, and sugar, until creamy.
Mix in egg, vanilla, and pumpkin purée.
Slowly add dry ingredients to the creamed sugar mixture.
Stir until well combined.
Next, stir in chocolate chips.

Set batter aside and let it rest for 15 minutes.
Drop 1 1/2 tablespoons of cookie dough onto silpat or greased cookie sheet, spacing two inches apart.
Bake at 350 for 10 to 12 minutes.
Cool and enjoy!

Kelli B 💻

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