Twisted Butter's Pumpkin Oatmeal Chocolate Chip Cookies

Name: Twisted Butter's Pumpkin Oatmeal Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24-36 cookies
Ingredients: 1 1/2 cups Twisted cinnamon honey and brown sugar butter; 2 cups brown sugar; 1 cup white sugar; 1 (15 ounce) can pumpkin puree; 1 egg; 1 teaspoon vanilla extract; 4 cups all-purpose flour; 2 cups quick-cooking oats; 2 teaspoons ground cinnamon; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 cups miniature chocolate chips

Submitted by TwistedButter

"Chef Jane Johnson has created the perfect recipe for the fall and holiday season—Pumpkin Oatmeal Chocolate Chip Cookies! Using Twisted Butter’s Cinnamon, Honey & Brown Sugar butter, these cookies will surely be a hit at any gathering."

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photo by TwistedButter

Ready In:: 25mins
Ingredients:: 13
Yields:: 24-36 cookies

ingredients

1 ¹⁄₂ cups Twisted cinnamon honey and brown sugar butter
2 cups brown sugar
1 cup white sugar
1 (15 ounce) can pumpkin puree
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups miniature chocolate chips

directions

Preheat oven to 375 degrees F (190 degrees C).
Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.
Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into batter. Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet.
Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.