Pumpkin Oatmeal Chocolate Chip Cookies

Source: my aunt, Nikie

Ingredients:
2 cups flour (I upped this to almost 3 cups when I made them most recently - it might have been a bit too much, because they're pretty cakey, but I think more flour helps them not spread too much, so if you want to add more than 2, you can definitely do that)
1 1/3 cups quick or old-fashioned oats (I like to use half and half)
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon salt (I upped this to 3/4 teaspoon because I felt like it needed a bit more)
1 cup butter (I sometimes use half shortening, which also makes the spreading minimized)
3/4 cup sugar
3/4 cup brown sugar
1 cup solid pack pumpkin
1 egg
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips (I usually just use one)
3/4 cup nuts, optional (we like walnuts and pecans)

Directions:
Combine flour, oats, baking soda, cinnamon, salt and nutmeg in a medium bowl.  Beat butter and sugars until creamy.  Beat in pumpkin, egg and vanilla until well mixed.  Gradually beat in flour mixture.  Stir in nuts and chocolate chips.  Optional: chill dough for 30 minutes before baking (this helps the cookies "stand up" better (but a bit of extra flour does, too, I've found).  Bake at 350 degrees for 14-16 minutes or until cookies are firm and lightly browned.

They're fluffy and soft and full of the good stuff!

Notes: I love the traditional, fluffy pumpkin chocolate chip cookies when it's fall (and anytime . . . like March, maybe?).  But I also love to switch things up a bit, and this recipe is perfect for that.  There is a little more texture with the oats and nuts to make things interesting.  But there's still the yummy pumpkin and chocolate combo that is so delicious.  Even if "pumpkin season" is long past, give these a try!

Don't let that face fool you - he gobbled it right up!

And she wasn't too busy reading to enjoy her
cookie, too.