The Ultimate Dark Chocolate Chip Cookie

I found this recipe years ago and have tweaked it to remove some of the sugar and butter. I love these coookies better than regular chocolate chip cookies, but I love pumpkin. They are the best when they just come out of the oven, still warm and the chips all "melty." After they cool, I store them in the fridge. I like them better cold verses room temp, plus they are cake like, so I think its better to keep them in the fridge for freshness.

Except for the dark chocolate chips, I use all organic ingredients and real butter. Organic solid pumpkin comes in a 15oz. can.

2 cups flour                                                        

1& 1/2 cups oats (uncooked)                         

1 tsp. baking soda                                              

1tsp. cinnamon                                                    

1/2 cup butter, softened (1stick)                        

2/3 cup firmly packed brown sugar  

2/3 cup granulated sugar    

1 egg   

1 tsp. vanilla

1 (15 oz.) can of solid pumpkin  

1 cup dark chocolate chips

Additional options: raisins or nuts, etc.

Preheat oven to 350 degrees. Cream butter; gradually adding sugars, beating until light and fluffy. Add egg, vanilla, baking soda, cinnamon, and solid pumpkin; mixing well. Add oats; mixing well. Add flour one cup at a time, mixing well in between adding more. Stir in chips.

Using a lightly greased cookie sheet, drop by large spoonfuls onto sheet. Bake 16 minutes. (This is what works for my convection oven, but ovens vary, and time might need to be increased.) Check that they are firm and lightly browned. Remove from cookie sheet; cool on racks.

Get a glass of milk and enjoy them while they are warm.

Ultimate Dark Chocolate Chip Cookies
Photo by Tracey R. Simmons 2015