Pumpkin Oatmeal Chocolate Chip Cookies

I was trying to find something slightly health that was easy to fix, and my family would like.  I did some searching and found this great recipe.  This recipe makes about 3 dozen cookies but can easily be doubled to make more.  I hope you enjoy them as much as my family enjoys them!

Ingredients:

3/4 cup softened butter
1 cup packed brown sugar
1/2 cup white sugar
1/2 can of 15 oz pumpkin puree
1 egg
1 tsp vanilla extract
2 cups all purpose flour
1 cup quick cooking oats
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup chocolate chips

Directions:

Preheat oven to 375 degrees.

Beat butter, brown sugar and white sugar together in a bowl until creamy.  Add pumpkin, egg and vanilla; mix until smooth.

Add flour, oats, cinnamon, baking soda, baking powder and salt; stir until combined.  Fold in chocolate chips.

Drop 1 - 2 tablespoons of batter onto a parchment lined baking pan and bake until the edges are lightly browned, about 10 - 12 minutes.

Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

Ingredients

 

• 1 2/3 cups quick-cooking oats
• 2/3 cup all-purpose flour 
• 1/2 cup whole-wheat flour 
• 3/4 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups low-fat buttermilk
• 1/4 cup canola oil
• 2 teaspoons grated lemon rind
• 2 large eggs
• 2 cups frozen blueberries and 2 tablespoons all-purpose flour OR 2 cups fresh blueberries
• Cooking spray
• 2 tablespoons granulated sugar

Preparation

1. Preheat oven to 400°.
2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. (I used my blender and pulsed it a few times, and it worked great.) Place in a large bowl.
3. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
5. Toss frozen berries with 2 tablespoons flour, and gently fold into batter. (If you are using fresh berries, you can skip tossing with flour.)  Spoon batter into 16 muffin cups coated with cooking spray; sprinkle sugar evenly over muffin. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.