Pumpkin oatmeal cookies
Take your cookie game to the next level with these soft, chewy treats. The mix can be balled and frozen before baking, allowing you to cook a smaller batch at a time. Simply defrost and cook them as you need. They are best the day they are baked but will last up to 5 days in an airtight container.
How long will it take?
25 minutes
What’s the serving size?
Makes about 18 cookies
What do I need?
-
1 cup plain flour
½ teaspoon bicarbonate of soda
½ teaspoon nutmeg
½ teaspoon ginger
1 teaspoon ground cinnamon
¼ teaspoon salt
115 grams unsalted butter softened
100 grams brown sugar
50 grams caster sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/3 cup pureed pumpkin
1 ½ cups rolled oats
How do I make it?
- Preheat oven to 180°C.
- Whisk flour, bicarb soda, spices and salt in a large bowl. Set aside.
- Cream together the butter, brown sugar, and caster sugar for 1-2 minutes until well combined. Add the egg yolk and vanilla extract and mix until fully combined. Then mix in the pumpkin puree until well combined.
- Slowly add the dry ingredients, mixing well. Finally fold through the rolled oats until just combined.
- Cover the cookie dough and refrigerate for 30 minutes.
- Line two baking trays with baking paper. Remove dough from fridge, scoop out a heaped tablespoon of dough and roll into a ball. Gently flatten with your hand and then place on the baking tray. Repeat with remaining dough. Leave room between each cookie on the tray as they will spread during cooking.
- Bake in separate batches for 9-12 minutes or until the edges of the cookies are lightly browned and the top is set. Remove from the oven and cool on the baking tray for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
