This Is How Our Cookie Crumbles

I have searched for some time for the perfect chocolate chip cookie recipe. To date, I haven't found my ideal cookie - at least one that is just plain ole' chocolate chips. I did, however, stumble upon a really close second best. The recipe I found was for pumpkin chocolate chip cookies, but I've added a few things to make them loaded with ooey gooey goodness.

There's oatmeal, which means they are great for breastfeeding moms to eat to help boost milk supply (if you need an excuse). I added cranberries, which contain antioxidants and phytonutrients that combat against certain diseases, and coconut, which is classified as a "functional food" because of its many health benefits. Additionally, pumpkin is a great source of fiber and carotenoids, and did you know that chocolate can actually be good for you? It's true! Especially chocolate of the dark variety.

Another benefit of these cookies? You can make a double batch and freeze half. The dough I used today was out of the freezer, and the cookies are just as tasty. I pulled it out because we had a new mama friend and her 2 year old daughter come over for a play date this afternoon, so I baked to impress. (They loved them!)

Kieran loves to help me cook, and baking cookies is a great way to let him work on measuring, pouring, and stirring skills. Baking is also a mini-science lesson for kids - it's so interesting to see what the cookies look like before and after they are baked. I do have to hide the cookies after they are baked though, because Kieran will melt into a sobbing heap if he sees them and can't have one. They really are that good.

Yum!

Yay, cookies! Mama rocks!

I think I'll take this one.

Here he is saying "mmmmm!"

I could eat these all day!

One tip - the cookies are very cake-like due to the pumpkin, so I never completely close the lid on their container; otherwise, they get kind of soggy. And without further ado, here is the recipe:

Pumpkin (Oatmeal, Cranberry, & Coconut) Chocolate Chip Cookies

2 cups flour (I use half wheat, half white; I slightly overmeasure the flour, oats, baking soda, and cinnamon)

1 1/2 cups oats (quick or regular, either works)

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1 cup butter, softened

1 cup firmly packed brown sugar

1 cup sugar (I tend to use 1/2 to 3/4 cup though)

1 egg

1 tsp vanilla

1 15 oz can of pumpkin

1 cup semi-sweet chocolate chips

1 cup cranberries (raisins would work too)

3/4 cup shredded coconut

(You could also add flaxseed meal, nutmeg, and/or nuts.)

Combine flour, oats, baking soda, cinnamon and salt. In a separate bowl, cream butter then gradually add sugars, beating until light and fluffy. Add egg and vanilla to the wet mixture, mix well. Alternate additions of dry ingredients and pumpkin, mixing well with a spoon after each addition (if you over-beat with a hand mixer, your cookies will not rise as well - that's true for any cookie!). Stir in chocolate chips, cranberries, coconut. I use a cookie dough scoop to drop heaping spoonfuls onto an ungreased baking sheet. Bake 12-15 minutes at 350 degrees until firm and lightly browned.


If you have the perfect CCC recipe, please share it!

~d