A healthier twist on 2 favorites - oatmeal and pumpkin!
3/4 cup instant oats
1/3 cup flour
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1.5 teaspoons baking powder
1/4 teaspoon salt
3/4 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
2 tablespoons dark chocolate chips
1 tablespoon miniature chocolate chips
NOTE: it is very important to measure using a scale to ensure desired consistency
Whisk together the oats, flour, cinnamon, nutmeg, ginger, baking powder, and salt in a medium bowl.
In a separate bowl, whisk together the eggs, pumpkin purée, and vanilla.
Add in the flour mixture, stirring just until incorporated.
Fold in the dark chocolate chips and ½ tablespoon of miniature chocolate chips.
Drop the cookie dough into 16 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula.
Gently press the remaining miniature chocolate chips into the tops.
Bake at 325°F for 11-14 minutes.
Cool on the pan for 10 minutes before turning out onto a wire rack,
Yields 16 cookies