Chewy pumpkin oatmeal cookies recipe
| Serves | 6 |
| Prep time | 25 minutes |
| Cook time | 12 minutes |
| Total time | 37 minutes |
| Meal type | Dessert, Snack |
| Allergy list | Shellfish, Tree Nuts, Wheat |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Halloween, Thanksgiving |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 4 cups flour
- 2 ¾ cups rolled oats
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger (ground)
- 3 1/3 cups sugar
- 1 1/3 cups vegetable oil
- 4 tablespoons molasses
- 2 cups pumpkins (canned)
- 2 teaspoons vanilla extract
- 1 ½ cups walnuts (chopped)
Directions
Step 1
Preheat oven to 180C / 350F / Gas Mark 4.
Step 2
In a bowl, mix together flour, oats, baking soda, salt, cinnamon, nutmeg, and ground ginger.
Step 3
In a separate larger bowl, mix together the sugar, oil, molasses, pumpkin, and vanilla.
Step 4
Add the dry ingredients to the wet ingredients.
Step 5
Fold in the walnuts.
Step 6
Place on a greased sheet, by the tablespoon full. Flatten them a little. You can cook a whole bunch on one baking sheet because they don't spread out a lot.
Step 7
Rotate the sheet halfway through cooking.
Step 8
Bake for about 12 minutes. They will be a little soft coming out but will get really chewy and good as they cool on a cooling rack.
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