Sunday, November 4, 2012

Recipe: Pumpkin & Chocolate Chip Oatmeal Cookies

On Friday night, Trevor and I planned to snuggled in to bed to watch yet another cheesy-supense-crime-thriller movie on Netflix - my favorite weekend activity. But before the movie started, photos from my flickr account played as a slideshow across the screen. While I was busy changing into long john bottoms and my favorite t-shirt, these cookies showed on the AppleTV. Trevor was quick to ask when I planned to bake cookies again - they're a baked goods staple in our house. With an empty weekend, void of any real plans, I promised to put it on my list.

The original cookies included peanut butter in the list, and so, while delicious, eating them made me sick. And really, who wants to bake a few dozen cookies when they shouldn't even enjoy one? So, I decided to skip the peanuts this time. Either way, I needed chocolate chips and so while Trevor dealt with our two overly-energetic pups, I snuck off to pick up a library book and to wander through the new Christmas aisles at Albertson's. Thankfully I left the store with just chocolate chips and Trevor's new favorite coffee. But lord knows if I could eat wheat, that new hot chocolate brownie mix would've been in my cart. (Someone please tell me you've bought made and enjoyed these? Oh, the temptation!) And holiday kettle corn? Drizzled with dark chocolate and tossed in sea salt? Ugh.

The entire store was filled with end caps of holiday favorites. Starbucks peppermint hot chocolate. Almond bark. Chocolate covered cherries. Coffee in christmas flavors. Snowflake sprinkles. Red and green cupcake wrappers. It took me nearly a half an hour to buy two things, my mind was so distracted by the holiday sparkle.

Unfortunately, it's only November though. And so while I'd love to start the Christmas music and hang our stockings, I think Trevor would prefer I wait at least three more weeks. So, I decided to spend my afternoon making autumn inspired treats, including these Gluten Free Pumpkin & Chocolate Chip Oatmeal Cookies. (A mouthful, I know.)

To be honest, these didn't turn out to be the same type of cookie as their peanut butter counterparts but that didn't mean they were any less delicious. In fact, I think I enjoyed these more - perhaps because they didn't give me migraines? Imagine that. While the others were rolled and baked into perfect puffy circles, this dough needs to rest in the fridge before being dropped onto the pan - meaning that they are textured and imperfectly shaped.

The pumpkin flavor is subtle but makes for a thick, chewy, cookie. Trevor ate three or four, never realizing they were pumpkin. Note though, they are bright orange in the center - it's hard to miss. These also boast some warm autumn spices and a lot of vanilla, flavors that seem to go naturally with pumpkin. The oatmeal softens in the cookie but tends to keep its texture toward the outside, giving the cookie an even better chewy-ness. And the chocolate chips? The perfect touch of sweetness to a cookie that itself is not overly sweet. I used ghiradrelli semi-sweet, you should probably do the same. 

This is a hearty recipe and makes plenty of cookies to share - about three dozen.

1 cup of Bob's Red Mill Gluten Free All Purpose Baking Flour
1 1/2 cup of white rice flour
(feel free to substitute 1 1/2 cups of any gluten free flour mixture or even regular flour)
3/4 tsp xanthum gum
1/2 tsp of baking soda
1 tsp of cinnamon
1 tsp of pumpkin pie spice
A pinch of salt
3/4 cup of brown sugar
1/4 cup of white sugar
3/4 cup of butter (softened)
1 egg + 1 yolk
1 cup of pumpkin puree
1 3/4 cup of certified gluten free rolled oats
1 tablespoon of vanilla
1 cup of chocolate chips

Preheat the oven to 350 degrees.

In a medium mixing bowl, combine both flours, both sugars, xanthum gum, baking soda, salt, cinnamon and pumpkin pie spice.
In a large mixing bowl, beat the egg and extra yolk.
Add the butter and vanilla.
Mix in the pumpkin puree.
Then, dump the dry ingredients into the wet, mixing until combined.
Add the rolled oats and chocolate chips.

Cover the mixture with plastic wrap and let rest in the fridge for 30 - 40 minutes.
Then, after cooled, use a spoon to drop cookies onto a greased pan.
Bake for fifteen minutes or until the cookies are golden on top - careful not to over bake.

These cookies stay nice and soft, even after they've had time to cool - even the day after. While Trevor likes them best with a cup of french roast, I've been enjoying them with some spiced chai. Unfortunately, the other two house members have taken an interest in the cookies, too, so we have to make sure they're kept out of puppy reach.

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