Saturday, October 26, 2013

Pumpkin Oatmeal Cookies with Dark Chocolate & Toffee

Pumpkin bread from Great Harvest was my biggest weakness in the fall in my junior high and high school days. I could not wait for it to make its appearance on their baking racks. Then I started making my own pumpkin creations, and fell hard for pumpkin chocolate chip cookies. They were like mini pumpkin breads -- all puffy and pillowy-soft.

But these days when I want a cookie, I don't really want puffy and pillowy-soft. When I have cookies on the brain, I want chewy-yet-tender, with a little crisp on the edge. So when I found this recipe from Sally's Baking Addiction, boasting a chewy pumpkin cookie with none of the cakey-ness I was looking to lose, I couldn't wait to try them out. And they delivered! Fresh from the oven, these were perfection -- crispness on the edges, chewy and tender in the center. They stay yummy for a few days, too, though they do soften up a bit and lose those crisp edges.

They also remind me a lot of these cookies. (Also fabulous.)
You should bake some up this weekend!

Pumpkin Oatmeal Cookies with Dark Chocolate & Toffee
adapted from Sally's Baking Addiction

2 c. + 1 Tbsp. flour
1 tsp baking soda
3/4 tsp. pumpkin pie spice
1/2 tsp. salt
1 1/2 c. old-fashioned rolled oats
1 c. (2 sticks) unsalted butter, melted
1/4. c. dark molasses
3/4 c. brown sugar
1/2 c. granulated sugar
1 egg yolk
3/4 c. pumpkin puree
1 tsp. vanilla
1 c. dark chocolate chunks
1/2 c. toffee bits

In a large bowl, combine the flour, oats, baking soda, pumpkin pie spice, and salt. Set aside.
In a medium-sized bowl (I used my pyrex measuring cup) combine melted butter, molasses, brown sugar, and granulated sugar. Then add the egg yolk. Add the pumpkin and vanilla and whisk until throughly incorporated. Add this mixture to the dry ingredients and mix until just combined. The dough will be very thick, heavy, and sticky. Fold in dark chocolate chunks and toffee bits.
Heat oven to 350ยบ. Using a #40 cookie scoop, scoop cookie dough onto baking sheets lined with parchment. (About 2 or 3 Tablespoons of dough per cookie.) Slightly flatten, but don't flatten completely. I just used the back of my scoop to make the tops flat-ish.
Bake the cookies for 13-15 minutes until lightly browned on the edges, and still soft in the centers. Allow the cookies to cool completely on the baking sheets. Store in an airtight container for up to 5 days -- like they're going to last that long...

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