Pumpkin Oatmeal Chocolate Chip Cookies

Over the years, I’ve made tons of pumpkin cookies. Lots of different varieties from adding in toffee, nuts, white chocolate and just some spices. On this particular day, I was craving the combination of pumpkin and chocolate, so that is what I ran with.

I have to say that these are the BEST pumpkin cookies I’ve ever made. Many times with the pumpkin cookies, they’re a tad soft from the pumpkin. But not with this recipe. Not at all. They have a slight crisp to the outside and the chewy chocolate pumpkin goodness inside.

I took a container of them to work and they were completely gone by the end of the day. My two year old even absolutely loved them. To the point of where we had to hide the container so he wouldn’t cry for them. If you’re looking for a delicious cookie recipe for fall or even holiday cookie parties, this is it! 

Ingredients

• 2 cups all purpose flour
• 1 1/3 cup quick cooking oats
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 cup sugar
• 1 cup light brown sugar
• 1 cup pumpkin puree not pumpkin pie filling
• 1 egg
• 1 1/2 cup chocolate chips
• 3/4 cup chopped walnuts

Instructions

1. Preheat oven to 350 degrees.
2. Spray cookie sheet with non stick cooking spray or place a baking mat on the cookie sheet.
3. Combine flour, spices, baking soda, salt and oats in a medium bowl. In a large bowl beat butter and sugars until creamy and smooth
4. In a separate bowl (large) beat butter, sugars, pumpkin, egg and vanilla until smooth, adding one ingredient at a time.
5. Gradually mix in dry ingredients into the wet mixture until well combined.
6. Stir in chocolate chips and walnuts.
7. Drop dough onto cookie sheet using a medium dough scoop or tablespoon.
8. Bake about 15 minutes or until the edges are slightly brown.
9. Let cool on pan 2 minutes before removing to a cooling rack.

Chocolate Peanut Butter Chip Cake Mix Cookies

Looking for an easy cookie recipe that is sure to please? 

Do you love Reese's Peanut Butter Cups? 

If so, than you will love this recipe! 

With just 5 ingredients, the mix is ready in no time. Add in a quick baking time and you have fresh cookies that taste like candy in less than a half hour. Your friends and family will love you for sharing these this holiday season! 

Ingredients:

1 box of chocolate cake mix (18.75oz)

1/3 cup vegetable oil

2 eggs

1 cup peanut butter chips

1/2 cup semi sweet chocolate chips 

Directions: 

1. Preheat oven to 350. 

2. Line a cookie sheet with parchment paper. 

3. Mix together cake mix, oil and eggs. 

4. Once combined, add in peanut butter and chocolate chips. 

5. Mix well. 

6. Scoop tablespoon sized balls onto the cookie sheet, about 2 inches apart. 

7. Bake 8-9 minutes. 

8. Move to cooling rack within 5 minutes of taking them out of the oven. 

Enjoy! 

Almond Cherry Double Chip Cookies

Christmas time is here and I can be found n the kitchen baking away. This year I had a few new cookie creations on my list of things to bake. First up were these almond cherry double chip cookies. If you're a fan of Ben & Jerry's Cherry Garcia ice cream, you must make these cookies. The flavor is similar with the mixture of the cherries and the chocolate.  These cookies have a little crisp on the outside and a sweet, soft center. They will definitely satisfy your sweet tooth and will be the perfect addition to your holiday cookie platters. Enjoy!

INGREDIENTS: 

1 cup butter, softened 

1/2 cup granulated sugar

1 package vanilla instant pudding mix (3.4 ounces)

2 lg. eggs

1/2 tablespoon almond extract

2 1/4 cups flour (all purpose)

1/2 tsp. salt

1 tsp. baking soda

1 cup white chocolate chips 

1 cup chocolate chips (semi-sweet)

1  cup dried cherries, chopped

DIRECTIONS: 

1. Preheat oven to 350 degrees. In a medium bowl, mix the flour, salt and baking soda, then set aside. 

2. In a mixing bowl, beat butter and sugar until creamy. Next, mix in pudding mix. 

3. Then add in the eggs, and almond extract. Mix well. 

4. Slowly add the dry ingredients to the wet ingredients and mix until dough is formed

5. Stir in the dried cherries, white chocolate and semi-sweet chocolate chips.

6. Using a medium cookie scoop, drop dough onto a parchment paper lined baking sheet. Bake for 10 minutes or until the edges are slightly brown. Remove cookies from oven. Let them cool on baking sheet for one minutes before transferring to a cooling rack. Allow to cool completely and store in an air tight container. 

Toffee and Pumpkin Spice Chip Cookies

The week before baby #2 was born, I spent most of my time during the day in the kitchen. It was the first week of fall and I wanted to make everything and anything pumpkin. I scoured Pinterest for hours and made a master list of everything I wanted to bake over the next few months. I also started experimenting with some new recipes using some of the new pumpkin ingredients I've found at the store. One of the new ingredients I've added this year is the Toll House pumpkin spice morsels, which I found at Target. For this recipe, I wanted pumpkin flavor without using canned pumpkin. I love canned pumpkin but using it in cookies tends to make them soft. I decided to pair the new pumpkin morsels (chips) with toffee bits after seeing a I love toffee and pumpkin together, but I didn't want to make a traditional pumpkin cookie because they can be too soft sometimes. These are soft on the inside with a perfect crunch on the outside. They have the perfect amount of pumpkin and spice.  Enjoy this tasty fall treat!

Ingredients

1 cup butter softened

1 ½ cup brown sugar

1 egg

2 ¼ cup flour 

2 teaspoons baking soda

½ teaspoon salt 

1 teaspoon pumpkin pie spice
1 teaspoon cinnamon 

1 1/2 cups of toffee bits (found in baking section)
1 1/2 cups pumpkin spice baking chips 

Instructions

1. Preheat oven to 375. 
2. Mix together butter and sugar, beat until creamy. Add egg and continue to mix. 
3. In a separate bowl, combine the flour, baking soda, salt, pumpkin pie spice and cinnamon. 
4. Slowly add flour mixture to butter mixture. Continue to mix until well blended. 
5. Stir in toffee bits and pumpkin spice chips.

6. Drop dough by tablespoons onto parchment lined cookie sheets. Bake about 9-11 minutes, until edges are set. I used a medium sized cookie scoop, which made just over 3 dozen cookies. 
7. Let cookies cool for 1 minute on baking sheets before removing to a cooling rack.

Double Chip Oatmeal Pumpkin Cookies

Fall is officially here and I couldn't be more excited. To celebrate, I spent some time this weekend baking away. Almost everything I made involved pumpkin. All but one recipe turned out to be a keeper. 

Today, I'm sharing my new cookie recipe with you. I love pumpkin cookies but don't love that sometimes they are too soft and mushy. These cookies were exactly what I was looking for. They had a little crunch on the outside and were soft and chewy on the inside. They have the perfect amount of pumpkin and spice without being too overpowering. I ended up freezing half of them just to keep myself from eating them all. Definitely a recipe that will be used for many years to come. Happy Fall! 

Also, I bought the Hershey's Toll House pumpkin pie chips at Target. I haven't seen them anywhere else this year. 

Ingredients: 
1 cup butter, softened

1 cup brown sugar

1 cup sugar

1 cup pumpkin puree

1 egg

1 tsp. vanilla extract

1 cup whole wheat flour

1 cup all purpose flour

1 1/3 cups quick cooking oats

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. pumpkin pie spice 

1/2 tsp. salt

1 cup pumpkin spice chips (baking morsels)

2/3 cup mini chocolate chips 

Directions: 

1. Preheat the oven to 350. 

2. Mix the flour, oats, salt, baking soda, pumpkin pie spice and cinnamon together in a bowl. 

3. In a separate mixing bowl combine the butter and sugars until fluffy.  Add the pumpkin, egg and vanilla extract and mix well. 

4. Gradually add the flour mixture and continue to mix until dough is formed. 
5. With a spoon, mix in the pumpkin and chocolate chips. 

6. Line a large cookie pan with a baking mat or parchment paper. 

7. Drop spoonfuls of dough on the pan, I used a medium cookie scoop and fit 12 cookies on each pan. Bake for 13-14 minutes. 
8. Allow to cool for one minute on baking sheet then move to a wire rack to cool completely.  
*Makes about 4 dozen cookies*

{Healthy} Oatmeal Cookies

Every afternoon while Avery naps, I like to enjoy a sweet snack. Usually while enjoying the remainder of my morning coffee that ended up in the fridge because I didn't have time to finish it. I had been itching to bake and wanted to make something sweet and healthy. These cookies didn't disappoint. Not only did my house smell absolutely amazing, the cookies were sweet and delicious. They were a tad hard on the outside and soft on the inside. These are also hubby and toddler approved! 

Healthy Oatmeal Cookies

Adapted from Food Fanatic

Ingredients

• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 tbs ground cinnamon
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup coconut oil, melted 
• 3/4 cup brown sugar
• 1 tablespoon pure vanilla extract
• 2 eggs
• 1 cup quick oats
• 1 cup rolled oats
• 3/4 cup dark chocolate chips 

Directions

1. Preheat the oven to 350°F and line a baking sheet with a piece of parchment paper.
2. In a medium bowl, stir together the flour, cinnamon, baking soda and salt. Set this bowl aside.
3. In a large bowl, mix together the oil, sugar, vanilla and eggs until well combined.
4. Add the dry mixture to the wet and stir until thoroughly combined.
5. Stir in the oats and if using, the raisins or chocolate chips.
6. I used a medium cookie scoop to form 1 1/2 inch balls and placed them 2" apart on the prepared baking sheet.
7. Bake for 13 minutes or until the center of the cookies is set.
8. Let the cookies cool for 3 minutes on the tray and then remove to a wire rack to cool completely.
9. Store the cookies in an airtight container at room temperature for up to 1 week.

Favorite Christmas Cookies

When looking for Christmas cookie recipes this year, I went through all of the recipes I made over the past years.  Some have been a huge hit and others, not so much.  I decided to make a list of all of my favorites to share with you all today.  The best part about these cookies is they are simple and easy.  The only one I would say is more difficult is #5 the White Chocolate Cherry Shortbread.  The reason I included that one is because they are worth the extra time they take to make.  They won best cookie at my cookie exchange two years ago and are  a huge hit on Pinterest! 

1-3 Gingersnap Cookies   / Coconut Crunch Cookies  / Peanut Butter Chocolate Cake Mix Cookies 

4-6 Red Velvet Crinkle Cookies  / White Chocolate Cherry Shortbread  / Brown Sugar Cinnamon

7-9 Cowboy Cookies   / Oatmeal Cranberry Chocolate Spice / Peppermint Chocolate Chip 

Brown Sugar Cinnamon Cookies

Cookies, Cookies, Cookies

They're all over my kitchen.  

Many have been boxed and given to friends. 

But many are still hanging around. 

Which means, hubs and I are eating them. 

These are probably one of my new favorites.  

If you love cinnamon (like me), you'll enjoy these. 

Part of me wanted to add chocolate chips to the recipe, but I'm glad I didn't.  

They were perfect (and EASY) just the way they are! 

If you're looking for a recipe to bring to a cookie exchange, these would be a hit!

Enjoy.

Brown Sugar Cinnamon Cookies 

Courtesy of Lemons for Lulu 

Ingredients

1 cup butter softened

1 ½ cup brown sugar

1 egg

2 ¼ cup flour 

2 teaspoons baking soda

½ teaspoon salt 

¾ teaspoon cinnamon *I doubled the cinnamon*

1 10 oz bag Cinnamon Chips

Instructions

1. Preheat oven to 375. In a bowl of a mixer, combine butter and sugar and beat until creamy. Add the egg and mix well. Place the four, baking soda, salt and cinnamon in a separate bowl. Carefully add flour mixture to butter mixture-scraping bowl as necessary. Continue to mix until well blended. Stir in cinnamon chips.

2. Drop dough by tablespoons onto cookie sheets. Bake just until edges are set, about 8-10 minutes. Let cookies cool for 1 minute on baking sheets before removing to a cooling wrack.

*Makes 48 cookies*

Peppermint Chocolate Chip Cookies

Christmas is almost here, which means Christmas baking is in full swing around here.  
I'm off to a bit of a late start this year due to a nice long week of sickness in our house.  Thankfully everyone is on the mend, lets hope it stays that way for the rest of the month!

Each year I try to make a bunch of different Christmas cookies. 
I give them to neighbors, friends and send them to work with hubs. 

This year I searched through my Pinterest board for different recipes.  
I came up with a list of 10 new cookies I want to make.  

First up were these peppermint chocolate chip cookies.  I love peppermint with chocolate, especially over the holidays.  These cookies were the perfect mix of the two.  They weren't too pepperminty, nor did they have too much chocolate. Hubs isn't even a peppermint fan and he enjoyed them. They would pair well with a nice hot peppermint mocha from Starbucks!  Enjoy! 

Peppermint Chocolate Chip Cookies 

Adapted from Lil' Luna 

INGREDIENTS:

- 1/2 cup butter (softened)

- 1/2 cup oil

- 1 cup brown sugar

- 1 cup sugar

- 2 eggs

- 3 cups flour

- 1 tsp. baking powder

- 1 tsp. baking soda

- 1 tsp. salt

- 1 tsp. vanilla

- 1/2 tsp. almond extract

- 2 cups of chocolate chips 

- 1 cup Andes Peppermint Crunch Pieces

DIRECTIONS:

1. Cream butter, oil and sugars in your mixer.

2. Add eggs and beat until fluffy. Add almond and vanilla extract, mix again.  

3. Add flour, baking powder, baking soda, salt to a separate bowl and mix well. 
Add to wet ingredients and mix well.

4. Add chocolate chips and peppermint crunch pieces.   Mix well.

5. Bake at 350 for 8-10 minutes.

*I used a medium cookie scoop for these cookies*