I whipped up these cookies to bring with us on our recent vacation over in San Diego. As I often try and do, I replaced the all purpose flour with white whole wheat flour, replaced some of the butter with Greek yogurt and added in some oatmeal from an extra whole grain kick.
They were fantastic. I kept them in the fridge in San Diego, mainly because leaving anything out seemed to result in the kitchen becoming a bit too popular with ants (I guess that’s a beach life thing?) and I have to say I really enjoyed them cold. I’m sure they’d be great kept out, but the cold thing worked for me.
This is one of the many pumpkin recipes that I think needs to stay in rotation all year long, not just in the fall.
- 3/4 cup butter softened
- 3/4 cup sugar
- 3/4 cup firmly packed brown sugar
- 1 egg plus 1 egg white
- 1 tsp vanilla extract
- 1 container vanilla Greek yogurt approx 1/3 cup
- 1 cup canned pumpkin
- 2.5 cups white wheat flour all purpose can be used instead
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 cups oats
- 1 cup chocolate chips
- In a mixer bowl, combine softened butter and Greek yogurt. Beat until well combined. Add in sugars, beating until fluffy. Add egg, egg white and vanilla and beat well.
- In a separate bowl combine flour, baking soda, salt, cinnamon and oats.
- Add dry ingredients and pumpkin to the moist ingredients and stir until well combined.
- Add in chocolate chips.
- Drop by tablespoons onto a cookie sheet. This dough can be a bit stick, so while not required it can be helpful to use parchment paper or non stick cooking pad.
- Bake at 350 degrees for 14-16 minutes. While normally I like an under-baked cookie, you want to cook these thoroughly. Makes 48 cookies.