Chewy Oatmeal Cookies with Pumpkin Spice Chips Recipe
Recently, as I was strolling through Target, filling my cart with items I hadn't planned on purchasing, a display of these Nestle Pumpkin Spice chips caught my wandering eye. Into the cart they went with the rest of my impulse buys, and the rest is history.
Tip: These make really yummy ice cream sandwiches. Freeze the cookies so they're easier to work with. Place one cookie top-side-down on work surface; cover with a scoop of vanilla, cinnamon, or pumpkin ice cream; and sandwich with another cookie, pressing gently to spread ice cream to edge of cookies. Wrap in plastic wrap and freeze until ready to serve.
Chewy Oatmeal Cookies with Pumpkin Spice Chips
Yield: About 3 dozen
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 8 ounces (2 sticks) butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- Zest of 1 orange
- 2 large eggs
- 3 cups old-fashioned oats
- 1 2/3 cups (11-oz. pkg.) Nestle Toll House Pumpkin Spice-flavored morsels
1. Preheat oven to 375 degrees F.
2. Whisk together flour, baking soda, salt, cinnamon, and nutmeg in small bowl. Cream butter and sugars; add in vanilla extract, orange zest, and eggs, one at a time. Beat flour mixture into butter mixture in three additions. Stir in oats and morsels. Divide dough into thirds. Place each third on a piece of waxed paper and form into a log. Wrap and chill or freeze for at least an hour.
3. To bake: cut dough logs into 1/2" slices and arrange on a parchment-lined baking sheet, leaving about 2" between cookies. Bake for 8 to 10 minutes, until golden. Cool on baking sheets for 2 minutes; remove to racks to cool completely.
4. Store at room temp in an airtight container for up to 3 days. Freeze for longer storage.