The first hint of cool weather always makes me want to bake cookies. It’s a tradition my college roommate and I had, and now I’ve continued it with my son. His job mostly consists of measuring dry ingredients and taste tasting, but we make a great team (and a huge mess).
Normally we opt for regular chocolate chip cookies, but since it’s already October and I’m in full pumpkin spice mode, I knew we had to make Two Peas and Their Pod’s Pumpkin Oatmeal Chocolate Chip Cookies as soon as I saw them in her newsletter.
Full Disclosure: Things I Did Different
We were spending time at the lake the weekend we made these, and I didn’t have a fully stocked pantry. We skipped the flaked sea salt, but stuck to the recipe otherwise – I know better than to mess with measurements when baking.
The Verdict: Make them!
These were so yummy! They were not aggressively pumpkin-y nor were they too sweet. Instead, they were light and… fluffy? Almost like eating a muffin, but in a cookie format.
The child ate four the first day, negotiated with Dad for two more the second day, and on the third day decided he didn’t like them anymore because he doesn’t like chocolate chips. I’m still calling it a win.
Pro Tips for Busy and/or Lazy People
We try to watch our intake of sugary sweets, and a full batch of baked goods sitting around is tempting. In my experience, cookie dough freezes well, so we baked half last weekend, and will bake the other half when my in-laws visit next weekend. To freeze, we portioned the dough out into small balls on a wax-paper cookie sheet and popped them into a freezer. When they were frozen, I dumped the dough balls into a gallon size freezer bag and crossed my fingers they don’t freeze together.
