Pumpkin Oatmeal Chocolate Chip Cookies with Pistachios
Ingredients
- 1 stick butter, softened
- ¾ cup canned pumpkin purée
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups thick cut rolled oats
- ¼ tso pumpkin spice seasoning
- ½ cup light brown sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 3.4 oz box instant vanilla pudding
- ½ cup shelled salted pistachios
- ½ cup semi sweet chocolate chips
Instructions
- Preheat oven to 400 degrees. ▪ Cream butter and brown sugar and vanilla until smooth. You can do this by hand, or with a mixer. ▪ Stir in the pumpkin puree, vanilla and egg until well combined. ▪ In a separate bowl, whisk together dry ingredients. ▪ Fold dry ingredients into wet mixture until well combined. ▪ Fold in pistachios and chocolate chips. ▪ Bake on parchment lined cookie sheets for 13-15 minutes, until lightly browned. ▪ Cool and serve. ▪ Store leftover cookies in a metal tin for best texture. ***Makes about 40 cookies Dough can be made up to 2 days in advance and store in an airtight container in the refrigerator.