Every year food manufacturers come up with seasonal releases to gladden our hearts and please our palates.

Nestle has done just that for pumpkin lovers.  Their Pumpkin Spice Morsels (chips) hit the spot in these cookies.

Soft, buttery, chewy oatmeal cookies combine with the flavors of fall – pumpkin and spice. . . Ummmmm.

Served these last night to friends, who, after telling us that they were not very good, offered to take them all home – to relieve us of our burden of disposal.

They mix up quickly, freeze well, and, if you make a double batch, and freeze the little cookie balls before baking – you can store those frozen little balls of wonder in the freezer – in an air-tight container – for months, ready to bake at a minute’s notice.  Just be sure to let them come to room temperature before baking, and bake as directed.  As you can see from the picture, these flatten out quite a bit when they are cooled – that is what adds to their chewy goodness.  Whatever you do, don’t over-bake these babies!

The recipe is below,

Enjoy,

Kathy

Oatmeal and Pumpkin Spice Chip Cookies

These cookies are soft, chewy and filled with pumpkin and spice goodness. The use of Nestle's seasonal Pumpkin Spice chips - a sure winner.

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Cook Time 10 minutes mins

Total Time 10 minutes mins

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter softened
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 2 eggs room temperature
• 1 Tablespoon hot water
• 1 cup Nestle's Pumpkin Spice Chips
• 1 teaspoon vanilla
• 2 cups oats quick cooking or old fashioned
• 1/2 cup walnuts chopped (optional)

Instructions

 

• Preheat oven to 375 degrees F.
• Sift together the flour, baking soda and salt. Set aside.
• In another bowl, cream together the butter and sugars, beating until fluffy and light colored.
• Add the eggs, one at a time, mixing until just combined.
• Add the flour mixture, stirring until just incorporated.
• Add the hot water, butterscotch chips and oats and nuts if using. Gently stir until just combined. Do not over-mix.
• Using a standard cookie scoop or a level tablespoon, drop the batter onto an ungreased baking sheet. Bake 7-8 minutes for chewy cookies, 9-10 minutes for crispy cookies. Do Not Over-Bake!
• Remove from oven. Cool several minutes on the pan before removing the cookies to finish cooling on a cooling rack.

Notes

For larger cookies lower the oven temperature to 350 degrees F. Using a large scoop, drop onto the cookie sheet, leaving plenty of space for spreading. Bake for 13-15 minutes - until the batter looks dry in the center. The cookies will be faintly browned along the edges.  They will flatten as they cool, yielding a wonderfully soft, chewy cookie.