DAY 2: Oatmeal Pumpkin Spice Chip Cookies
Nestle introduced these Pumpkin Spice chips earlier this fall. Paired with a chewy oatmeal cookies, they are delicious.
Brian objects to these cookies on principle, however. He believes that pumpkin (as a vegetable) hijacks recipes for way too many months of the year. Why don’t Brussels sprouts or asparagus get equal time? For these pumpkin-nay-sayers, you can make these cookies any time of year with regular chocolate chips (or raisins, but why?).
Oatmeal Pumpkin Spice Chip Cookies
1 ¼ cups (2 ½ sticks) butter, softened
1 cup sugar
1 cup brown sugar
2 Tbs milk or cream
2 tsp vanilla
3 cups flour
1 Tbs baking soda
2 tsp salt
2 tsp cinnamon
4 cups rolled oats
1 -2 bags (10 oz each) Nestle Pumpkin Spice Chips**
1 ½ cups chopped pecans
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mat.
Beat butter and sugars with a mixer until light and fluffy. Add milk, vanilla and eggs; mix well. Add flour, baking soda, salt and cinnamon. Mix. Mix in oats, pumpkin chips and pecans.
Drop by tablespoonsful onto baking sheets. Bake for 9-10 minutes, or until barely brown around edges. Cookies will still look slightly undercooked in the middle. Cool on baking sheet for 5 minutes, then cool completely on a wire rack.
**I use one bag of pumpkin spice chips, but if you like lots of chips, use up to two bags.
Makes 5-6 dozen cookies