Pumpkin-Oat Chocolate Chip Cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups quick oats
• 1 tsp baking soda
• 3/4 tsp salt
• 1 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 cup unsalted butter, softened
• 1 1/3 cups packed light-brown sugar
• 2/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups canned pumpkin puree
• 1 3/4 cup semi-sweet chocolate chips
• 1 cup chopped pecans or walnuts, optional

Directions

1. Heat the oven to 350 degrees. In a mixing bowl, whisk the flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, then put the bowl aside.
2. In the bowl of an electric stand mixer with the paddle attachment, beat the butter, brown sugar and granulated sugar until the mixture looks creamy, pausing now and then to scrape the sides and bottom of the bowl as you work.
3. Add the egg and mix it in, then add the vanilla extract and pumpkin puree and mix again. Turn the mixer to low and gradually add the dry mixture, mixing just until everything comes together. Stir in the chocolate chips and pecans, if using. If you want a few chocolate chips visible on top, save some to press into the cookies before they go into the oven.
4. Rest the batter for 5 – 10 minutes so the oats can soak up some of the moisture, which makes the dough less sticky and helps limit spreading.
5. Scoop the dough in 2 Tbsp portions, using a heaping 1 1/2-inch cookie scoop if you want evenly shaped cookies, and place the mounds on baking sheets lined with Silpat or parchment paper. Leave 2-inches between the cookies.
6. Bake for 12 – 14 minutes in the heated oven. Let the cookies sit on the baking sheet for several minutes, then move them to a wire rack to finish cooling. Store in an airtight container.