Hello! Welcome to the first day of fall! I don’t know about you, but I’m ready for the pumpkin, cinnamon, sweet potato, apple cider-y goodness that comes with fall. I want the leaves to start falling, to be able to wear my scarves and boots, and to not sweat when I think about going outside.
So I’m starting off the season with a delicious recipe! These oatmeal cookies are delectable, and I absolutely love making them. They are soft, chewy, rich with flavor, and anyone who tries them loves them. They even won 1st Place in the Oklahoma State Fair!
There is nothing complicated about these cookies. They require mostly basic ingredients with the exception of dark brown sugar and molasses. However, those two ingredients make them some of the best oatmeal cookies you’ll have had yet.
I like to change the add-ins to this base cookie recipe. So the 1 1/2 cups of add-ins can vary. For this recipe I used 3/4 C pumpkin spice baking chips and 3/4 C walnuts and pecans.
Now, you may have doubled back to reread that. Yes, there are pumpkin spice baking chips. I found mine, by Nestle, at Target in the Halloween section. I was so elated when I saw them that I had to buy them and give them a try in a new recipe!
My opinion on them: They taste like white chocolate with cinnamon-y pumpkin-y flavors mixed in. Rich and creamy when baked into my oatmeal cookies, but perfectly fall. Yum.
So here you go! A new fall favorite to add to your pumpkin-filled archive!
- 1/2 C unsalted butter, room temperature
- 3/4 C dark brown sugar
- 1/4 C granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 1 tbsp molasses
- 1 2/3 C old-fashioned rolled oats
- 1 C all purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 C pumpkin spice baking chips
- 3/4 C nuts, walnuts or pecans or both
1. In a medium bowl, cream butter and sugars until fluffy. Add egg and mix until combined. Add in vanilla and molasses. Set aside.
2. In a large bowl, mix together oats, flour, cinnamon, baking soda, and salt. Add in wet ingredients and mix until fully incorporated. Fold in the add-ins.
3. Chill dough for 30 minutes. Preheat oven to 325 degrees F. Using a cookie scoop, roll out the dough and place about 2” apart on a lined cookie sheet. Bake for 10-11 minutes. Let cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.