Whole Grain Pumpkin Chocolate Chip Cookies

By foodiva

Ingredients

• 1 Cup all purpose flour
• 1 Cup whole wheat flour My favorite it King Arthur Flour White Whole Wheat
• 2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 tsp. salt
• 1.5 cups old fashioned rolled oats
• 1 cup (2 sticks) melted butter
• 1 cup brown sugar, packed
• 1/4 cup granulated sugar
• 3/4 cup pumpkin puree blotted dry
• 1.5 cups chocolate chips

Details

Adapted from modernmomskitchenacademy.com

Preparation

Step 1

Scoop out a portion of the prepared cookie dough and place onto about a one foot length of plastic wrap. Fold plastic wrap over dough and gently shape dough into a log by pressing and rolling it into shape with the plastic wrap. Once shaped into a 2 in. diameter log finish wrapping it tightly with the plastic wrap and use an addition sheet if you need. If you are not going to use the dough for several weeks, I would also take the wrapped dough and place it in a freezer storage bag for more protection.

To bake from frozen: Method 1: Slice frozen cookie dough into 1/4 inch disc shapes, place onto prepared baking sheets as described above and bake until cookies are set and lightly browned. This will take 12 minutes or longer as described above, depending on your oven. Method 2: Thaw dough. Bake exactly as described above.

To Make-Ahead and Freeze

Scoop out a portion of the prepared cookie dough and place onto about a one foot length of plastic wrap. Fold plastic wrap over dough and gently shape dough into a log by pressing and rolling it into shape with the plastic wrap. Once shaped into a 2 in. diameter log finish wrapping it tightly with the plastic wrap and use an addition sheet if you need. If you are not going to use the dough for several weeks, I would also take the wrapped dough and place it in a freezer storage bag for more protection.

To bake from frozen: Method 1: Slice frozen cookie dough into 1/4 inch disc shapes, place onto prepared baking sheets as described above and bake until cookies are set and lightly browned. This will take 12 minutes or longer as described above, depending on your oven. Method 2: Thaw dough. Bake exactly as

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.

Whisk the AP flour, whole wheat flour, baking soda, cinnamon, nutmeg, salt, and oats together in a large bowl or a mixer. Set aside.

Whisk the melted butter, brown sugar, granulated sugar, egg, blotted pumpkin, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the chocolate chips.

Using scoop or large spoon, measure about a heaping tablespoon of dough per cookie, and place a couple of inches apart on the baking sheets. These cookies do not spread much so flatten slightly into disc shapes. Bake for 12-13 minutes or until lightly browned on the sides.

To Make-Ahead and Freeze

Scoop out a portion of the prepared cookie dough and place onto about a one foot length of plastic wrap. Fold plastic wrap over dough and gently shape dough into a log by pressing and rolling it into shape with the plastic wrap. Once shaped into a 2 in. diameter log finish wrapping it tightly with the plastic wrap and use an addition sheet if you need. If you are not going to use the dough for several weeks, I would also take the wrapped dough and place it in a freezer storage bag for more protection.

To bake from frozen: Method 1: Slice frozen cookie dough into 1/4 inch disc shapes, place onto prepared baking sheets as described above and bake until cookies are set and lightly browned. This will take 12 minutes or longer as described above, depending on your oven. Method 2: Thaw dough. Bake exactly as described above.