Pumpkin Oatmeal Cookies with Dark Chocolate and Sea Salt
Pumpkin Oatmeal Cookies with Dark Chocolate and Sea Salt are the best way to celebrate the fall baking season. Enjoy with a nice cup of coffee and a comfy blanket.
Author:Sarah | Away From the Box
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
Yield:about 32 large cookies 1x
2 c. AP flour
1 1/3 c. traditional or steel cut oats
1 1/4 tsp baking powder
1 tsp salt
1 1/2 TB pumpkin spice
1 c. (2 sticks) unsalted butter, room temperature
1 c. lightly packed dark brown sugar
1 c. granulated sugar
1 egg, room temperature
1 tsp vanilla extract
1 3/4 c. (or a 15 oz can) pumpkin puree
2 c. dark chocolate chips
coarse sea salt
Preheat the oven to 350°F and line 2 rimmed baking sheets with parchment paper or silpat.
In a large bowl, combine the flour, oats, baking powder, salt and pumpkin spice. Mix well to aerate and break up any clumps of oats.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar on medium until light and fluffy, about 5 minutes. Periodically scrape down the sides of the bowl.
Add the egg and vanilla and continue beating on medium speed until fully mixed, 30 seconds – 1 minute.
Turn speed to low and slowly add the flour mixture a spoonful at a time, until half is gone. Add about half of the pumpkin puree, then continue adding the rest of the flour mixture. Once fully incorporated, add the rest of the pumpkin puree.
Be sure to scrape down the sides before mixing for an additional 30 seconds, or until it is well combined. Stir in the chocolate chips.
Drop about 1/4 c. of the dough onto the baking sheets at least 2 inches apart (I like to use an ice cream scoop for this). Place the rest of the dough in the fridge.
Bake both sheets of cookies for 12-15 minutes, or until golden brown and cooked through. While the cookies are still warm and fresh out of the oven, sprinkle a generous pinch of sea salt over each cookie.
Let cool for at least 5 minutes and repeat with the remaining dough.