"Excellent moist chocolate chip cookie with oatmeal and mini chocolate chips." — Ken Sherer
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1 1/2 cups
packed brown sugar
1 (15 ounce) can
miniature chocolate chips
I made some healthy substitutions and it was still really good! Instead of butter I used 1 cup coconut oil and 1/2 cup earth balance buttery spread. I removed 1 cup of brown sugar all together. I replaced 2 of the cups of flour with 1 cup golden flax meal and one cup almond flour. They are delcious and still plenty sweet with all those chocolate chips.
I didn't like the texture of these and they didn't have near enough flavor. I'll probably try making pumpkin bars next since I don't know how I would ever get the texture of these right.
The pumpkin is a great way to add a tasty twist to a classic. They were easy to make and so yummy! I added crushed walnuts to give it a little crunch. The original recipe made amazingly soft, sweet cookies! i would recommend this again and again...
I was looking for a pumpkin pie cookie that wasn't so cakey - this is it!! Everyone (including my pumpkin hating boyfriend) loved them!
I followed the recipe almost exactly... I did use pumpkin pie filling instead of pumpkin puree, and added a few TSPs of pumpkin pie spice and an extra dash of cinnamon for more flavor. Also, I used regular sized milk chocolate chips instead of mini semi sweets. I'd say they are perfect this way! They taste even better the next day, and are still super soft!
The original recipe deserves 5 stars. However, my changes could make them a heart-healthier 6 ;) I used half whole wheat flour (2 cups of wheat, two of white), increased the oats to 3 cups and eliminated the white sugar (just used 2 cups brown). I also substituted some of the butter for unsweetened applesauce. The entire family likes them.
I made this recipe for my co-workers and they loved them! I only made a 1/2 batch because I didn't need 6 dozen cookies. Because there is only 1 egg in the full recipe, I still used a single egg for the half batch without any other changes to the ratios. Make sure to remove from the oven when they just start to brown so they do not dry out. I added a pinch of nutmeg, ginger and cloves to make them a little more pumpkin-pie flavored.
I altered the recipe a bit to make it a bit more healthy and so I could share it with a friend allergic to eggs: I use coconut oil instead of butter, only 1 cup brown sugar and no white sugar. No egg, 1/4 cup coconut milk, and more spices: a tablespoon cinnamon, a tablespoon nutmeg and two teaspoons ground cloves. I also added raisins instead of chocolate chips. They were still moist and yummy (we are used to low sugar, so that might not be the case for everyone) The spices add that zing that makes not so sweet just fine.
These were delicious! I used 3 full cups of quick oats, instead of only 1, and I'm glad I did. Mmmm!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Oatmeal Chocolate Chip Cookies
Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
Calories from Fat: 50
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