Take your cookie game to the next level with these soft, chewy treats.
How long will it take?
What’s the serving size?
Makes 24 cookies
What do I need?
1 cup plain flour
½ teaspoon nutmeg
½ teaspoon ginger
1 teaspoon ground cinnamon
½ teaspoon bicarbonate of soda
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, spices, bicarb soda 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 and using a tablespoons, scoop out a heaped tablespoon of dough and roll into a ball. Gently flatten with your hand and then place on baking tray. Repeat for 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.