Oaty Pumpkin Chocolate Chip Cookies

Ingredients

• 2 1/4 cups all purpose flour
• 2 1/4 cups old fashioned rolled oats
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/3 cup blackstrap molasses
• 1 egg
• 1 teaspoon vanilla
• 1 cup pumpkin puree
• 1 cup light brown sugar
• 1/2 cup sugar
• 1 cup unsalted butter, melted
• 1 1/4 cups bittersweet chocolate chips

Directions

1. Combine the flour, oats, cinnamon, nutmeg, cloves, salt, and baking soda in a medium bowl with a whisk, then put it aside. In a small bowl, whisk the molasses with the egg and vanilla, and set that aside too. In a large bowl, whisk the pumpkin, light brown sugar, sugar, and melted butter until the mixture is mostly smooth. Pour in the molasses mixture and whisk until fully incorporated. Add the dry mixture and stir until the dough comes together. It will be very wet, so cover the bowl with plastic wrap and refrigerate it for at least 2 hours.
2. Move the oven racks to the upper and lower-middle spots, then heat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
3. Scoop rounded tablespoon portions of dough onto the lined sheets, using a spring-loaded 1 1/2-tablespoon cookie scoop if you like. Bake until the tops look just dry and the edges have darkened, about 12 minutes. Cool the cookies for 5 minutes, then move them to a wire rack so they can cool completely. Continue the same scooping and baking process with the remaining dough.