Our Women of Grace group has started up again. This year, two sweet friends and I have the privilege of leading a group of ten 3rd to 4th grade girls focusing on God's great love for them and how that can and should impact their everyday lives. In addition to Bible study, we help them with homework, do some crafts and cooking, service projects and have snacks together. Because this recipe makes a lot, I brought these (CH.O.P.) Chocolate Chip Oatmeal Pumpkin Cookies to the group to enjoy this week. Even those girls who were skeptical of the pumpkin were happy to take extras.
Here's what you need: butter, brown sugar, white sugar, egg, canned pumpkin, vanilla, salt, cinnamon, baking soda, flour, oatmeal, and chocolate chips.
CH.O.P. (Chocolate Chip Oatmeal Pumpkin) Cookies
(makes about 6 dozen cookies)
1 1/2 cups butter
2 cups packed brown sugar
1/2 cup white sugar
1 tsp. vanilla
1 (15oz.) can packed pumpkin
1 (12 oz.) package chocolate chips
4 cups flour
2 cups rolled oats
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
Preheat oven to 350 degrees. Cream together butter, brown sugar and white sugar. Mix in egg, vanilla and pumpkin. In separate bowl, stir together flour, oats, cinnamon, baking soda and salt. Gradually add the flour mixture to the butter/sugar mixture. Stir in chocolate chips. Drop by tablespoon onto parchment or baking mat lined pan. Bake for 10-12 minutes. Remove from oven and transfer to wire rack to cool completely.
I've said it before and I'll say it again...I love this time of year. The sights of changing leaves and smells of pumpkin packed goodies do my heart good. Do you bake much with pumpkin? Is it a year round thing, or do you just use it in fall and winter? Thanks for stopping by today!