I know! I know….some of you are thinking no, no, no….it is too early for Fall Foods even if they are only cookies.
But I say if Football Season has started, which many opening games were played this week-end and cookies are always welcome.
I just have to step aside quickly for a very brief intermission from my Blog and give a little shout out to my team!
The Kansas City Chiefs!!!
The Chiefs (I never give up on them and had season tickets for years) beat the Philadelphia Eagles on Sunday, after tromping all over the New England Patriots last week in their opening game of the season!
Thank you! (bowing) Thank you very much!
“Ahem”, she says after clearing her throat…Ok, now that I have that out of my system, I will step back into the Blog post.
As I stated above, when we think of football, we think of tail-gaiting at the games, we see the colorful leaves of red, orange and yellow falling from the trees, and we think of roasting marshmallows and hot dogs over a bon fire or fire pit…..
……and we think of Fall cooking and all kinds of Fall Foods come to mind.
I am starting with this recipe for a…
….wait for it….
Pumpkin Oatmeal Chocolate Chip Cookies!
Quite a mouthful huh?
And believe me when I tell you they taste scrumptious in your mouth too.
This cookie recipe is a combination of ingredients that I love…
Oatmeal, chocolate chips, pecans, and…pumpkin!
Come on, my dear readers…what a change from pumpkin bread which I totally love….and the chocolate and pumpkin meld together beautifully.
These were so easy to make and I tweaked a basic oatmeal cookie recipe a bit.
I mixed the cookies quickly using my mixer…I made sure the butter was room temperature before beginning….and I used old fashioned oats.
I added the pumpkin, vanilla eggs and then I combined the wet ingredients with the dry ingredients.
Very simple when using an ice cream scoop to position the cookies on the cookie sheet.
These can also be frozen in freezer bags just be sure and use before 3 months.
But they won’t last that long.
If you prefer….you can use quick cooking oats, but I only had the old fashioned oats on hand.
If you do not care for pecans, use walnuts.
Or don’t use any nuts at all.
Also, dried cranberries can be substituted for the chocolate chips….altho who doesn’t like or want chocolate chips.
I do like to use dark chocolate chunks sometimes rather than semi-sweet chocolate chips.
Search your pantry to determine the flavor you are looking for in your pumpkin oatmeal chocolate chip cookies.
I am really in the mood to start making more Fall Foods such as more soups stews and home made breads.
I put a pot of pinto beans on to soak early this morning because I always think of my years in New Mexico when I think of Fall Foods.
Perhaps it is because we moved in the Fall of the year to the Land of Enchantment, which was just in time for the roasting of the green chiles from Hatch, N.M. and lots and lots of delicious Fall Foods.
I explained the roasting of green chiles in this post on a local restaurant review, if you care to see how it is done.
Dinner tonight will be Pinto Beans and Sopapillias, along with green chiles and maybe I’ll roast garlic and rosemary potatoes.
Are you ready my dear readers for some comfort food after a long hot summer?
Try these cookies, the recipe is below and let me know what you think.
- 1½ c. brown sugar
- ¾ c. butter, softened
- 1 c. pumpkin puree (do not use prepared pumpkin pie filling)
- 1 tsp. vanilla
- 2 eggs
- 1½ tsp. cinnamon
- ½ tsp. ground cloves
- ¼ tsp. nutmeg
- 2 c. old fashioned oats
- 1 c. flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp salt
- 1½ c. chocolate chips
- 1/2 c. chopped pecans
- Preheat oven to 350 degrees.
- In large mixer bowl cream butter and sugar together. Add the eggs and beat combining thoroughly. Add pumpkin puree and vanilla
- In a separate bowl stir flour, cinnamon, nutmeg, cloves, baking powder, baking soda, salt and oatmeal together.
- Add dry ingredients to wet ingredients. Mix together only until combined. If needed add a tablespoon of flour until the you have a soft dough. Be careful not to over mix.
- Add chocolate chips and pecans and blend.
- Using an ice cream scoop, drop the cookies onto an un-greased cookie sheet.
- Bake for 10-12 minutes.
- Let the cookies sit on the cookie sheet for one minute and then remove to a cooling rack.
- I made about 24 large cookies...depending on the size you prefer they can make up to 36.