Oatmeal raisin cookies, people love them or people hate them. The raisins can be a point of contention for cookie consumers. It has taken us many years to like these cookies but we think it all comes down to the recipe. Oatmeal raisin cookies have the tendency to be dry and crumbly after the first day and that is just sad.
This recipe though, generates moist cookies for a couple of days after baking, that is if you don’t eat them all on the first day 🤣. The reason they keep their moisture is the inclusion of molasses. Molasses adds moisture, but it also adds another layer of sweetness and flavor. You can use regular molasses, but recently we have switched to using robust molasses in our baked goods and have been very pleased with the flavor. Try it out for yourself and see if you like the robust flavor also!
These days, it seems that the arrival of fall means the arrival of pumpkin spice flavored everything at the supermarket. Pumpkin spice coffee, pumpkin spice cereal, even pumpkin spice lip balm. While some may bemoan this trend, we love pumpkin spice!
However, we’ve noticed that the homemade pumpkin spiced goods seem to taste better than many of the commercial options. This might be because when you make them yourself, you can control how much and which spices are included, tailoring the mixture exactly to your tastes. Commercial options are generally under-spiced for our tastes.
This pumpkin cookie recipe meets all the requirements to be a great cookie. It is moist, well-spiced and still tastes great after a couple of days. The twist to this pumpkin spice cookie is the addition of mini chocolate chips. The small size chips are great in this cookie and are, in our opinion, preferable over regular sized chips. The larger chocolate chips can take away from the pumpkin and spices, which throws off the flavor balance of the cookie.
Try this recipe out this week to celebrate a couple of food holidays: Wednesday, October 26th is National Pumpkin Day and Friday, October 28th is National Chocolate Day!
In a medium bowl, add flour, baking powder, baking soda, salt, ground cinnamon, ground allspice, ground nutmeg. Mix to combine and set aside.
In a large bowl, cream together butter and both sugars.
Add two eggs and mix.
Stir in pumpkin.
Carefully add the dry ingredients from step one. Stir until just combined.
Add the mini chocolate chips.
Scoop dough onto parchment lined baking sheets.
Bake 9-10 minutes at 375°F. Pumpkin perfection awaits!
Are you passionate about Pumpkin Spice? Let us know with a comment below!
To us, a cookie should be sweet, soft, and include some form of chocolate. Our favorite form of chocolate for these cookies is mini M&Ms but you can use any kind, semi-sweet, milk, or dark. Whatever suits your fancy.
Another important characteristic for the perfect cookie is to not be over-baked. The cookie should be slightly brown on the bottom and just barely cooked in the middle. This yields a soft, moist cookie instead of a hard crumbly kind.
This recipe is quite fast. From beginning to end, it only takes 45 minutes to make 3 dozen cookies!
ALL TIME FAVORITE MINI M&M COOKIES
Combine dry ingredients (flour, salt, baking powder) in a bowl and set aside.
Place softened butter, granulated sugar, and packed brown sugar into electric mixer.
Cream together until fluffy.
Prepare vanilla and 1 large egg.
Here is the batter after all wet ingredients have been combined.
Add the previously mixed dry ingredients into the batter.
Mmm cookie dough!
Get those Mini M&M’s ready!
Use a spatula or wooden spoon to mix in the M&M’s.
Scoop ’em out with a small ice cream scoop. Pop them into a preheated 350°F oven. Farewell, dear cookies. We shall meet again.