Pumpkin Oatmeal Chocolate Chip Cookies
1 1/2 cups Twisted Butter’s Cinnamon, Honey & Brown Sugar butter, softened
2 cups packed brown sugar (“Mom” prefers organic)
1 cup white sugar (“Mom” prefers organic)
1 (15 ounce) can pumpkin puree
1 egg (“Mom” prefers organic)
1 teaspoon vanilla extract
4 cups all-purpose flour (“Mom” prefers organic)
2 cups quick-cooking oats
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups miniature chocolate chips
Preheat oven to 375 degrees F (190 degrees C).
Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.
Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into batter.
Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet.
Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.
*Recipe and image courtesy of Twisted Butter.*
About Twisted Butter
Twisted Butter is a spreadable blend of premium AA salted butter, canola oil, and an abundance of fresh fruits, honey, herbs, Boursin brand cheese and even crumbled bacon. They are made with all-natural ingredients and come in six delicious flavors: Blueberry, Honey & Lemon Zest; Cinnamon, Honey & Brown Sugar; Cilantro & Lime; Chives & Parsley; Portobello Mushroom with Boursin-Garlic & Fine Herb Cheese; Bacon, Dijon Mustard & Green Onion. For more information please visit www.twistedbutter.com.