Pumpkin Oatmeal Cookies
These cookies are easy, light and delicious
Equipment
- 2 cookie sheets
- 1 medium size mixing bowl
- 1 whisk to whisk dry ingredients before adding wet ingredients
- 2 sheets parchment paper
- 1 large mixing spoon Metal works best
- 1 cookie scoop using a cookie scoop keeps cookies the same size
Ingredients
- 1 package Betty Crocker Oatmeal cookie mix
- 2 room temperature eggs
- 1 stick butter salted butter melted make sure to let butter cool
- 1/4 cup pure pumpkin
- 1 dash nutmeg I use fresh whole nutmeg for better flavor
- 1 large handful white chocolate chips 1/4 cup overpowers the batter
- 1/4 cup all-purpose flour
Instructions
- Add the cookie mix, flour, and nutmeg to the bowl and whisk together to remove any clumps and to add air to the ingredients1 package Betty Crocker Oatmeal cookie mix, 1 dash nutmeg, 1/4 cup all-purpose flour
- melt butter and let cool
- Add the pumpkin, room temperature eggs and mix a bit to combine
- Now add the butter and mix until just combined
- Now add the white chocolate chips and mix well with the spoon
- Using your cookie scoop add flat scoops to the parchment covered cookie sheets
- Bake at 350 for 10-12 minutes make sure cookies are set and not too soft
- Leave cookies on the cookie sheets for 2 minutes and then remove to cool completely on a cooling rack
Notes
Add the cookie mix, flour, and nutmeg to the bowl and whisk together to remove any clumps and to add air to the ingredients
Melt the stick of butter and let cool slightly
Add the eggs, pumpkin and room temperature eggs and mix to combine slightly
Now add the butter and mix until almost combined
Next add the chip and combine well
Scoop cookies using a cookie scoop keeping the batter flat
Add the cookies to the parchment covered cookie sheets
Bake for 12 minutes. Allow cookies to cool for 2 minutes on cookie sheet.
Remove and cool completely on a cooling rack. Store in an airtight container for 1 week
These cookies freeze very well so they are perfect to make ahead of time!
Enjoy!