. Did the name of this post catch your attention? Well I guess if you're reading this it must have, right? I've been working on honing my creativity but it's still a bit lackluster.
Anywho, did you enjoy reading my post about my recent trip to Washington? I hope so. I absolutely love sharing tid bits about my life with you all [no matter how boring I may be] since 99% of the time all I'm reeling out is baking recipes. I'm trying to bring back a healthy balance here.
And they're an absolute cinch to whip up, so I can bet that your friends and family will be begging for more. I know my coworkers were!
Happy weekend everybody! .
Adapted from Bakers Royale
1-1/4 c. old fashioned oats
1/2 c. quick cooking oats
3/4 c. all purpose flour
1/2 c. unsalted butter
1/2 c. sugar
1/2 c. packed light brown sugar
1 c. pumpkin puree
3/4 tsp. ground cinnamon
1/4 tsp. nutmeg
1/2 tsp. baking soda
Scant 3/4 c. milk chocolate chips
Scant 3/4 c. roasted almonds
- In a small bowl, combine old fashioned oats, quick cooking oats, and flour; set aside.
- Place butter in a medium skillet and cook over medium heat until butter turns brown and has a nutty aroma, ocassionally swirling the butter in the pan using the handle. Remove from heat and let cool while preparing the dough.
- Heat oven to 350F and grease baking sheets with nonstick cooking spray or use parchment paper.
- In a large bowl, beat together sugar, brown sugar, pumpkin puree, cinnamon, nutmeg, and egg. Add browned butter mixture and mix to combine. Add in baking soda, mix to combine, and then add in flour mixture until combined. Fold in milk chocolate chips and almonds.
- Place scant tablespoonfuls of dough onto prepared cookie sheets. Bake 10 to 12 minutes or until cookies appear set.
Yield: 3 dozen cookies