I really do love my Fridays off. A lot.
Of course they’d be better if I could sleep in and could manage to get to the gym for a class that didn’t overlap with nap time, but…at least there’s always workouts in the basement.
This past Friday, I was hoping to make it to lunch with my old coworkers, but a new snow blower was scheduled for delivery and Shea went down for a nap right at 11:30am. Lunch was not happening.
By afternoon, I was stir crazy. We should’ve gone to the pool at the gym. Or the children’s museum. Or bundled up and gone to the park. But we didn’t. The winds blew and blew harder and we stayed cooped up.
We did laundry. And played. Played some more. And then we made cookies.
Was it boredom? A craving? I’m not really sure.
All I know is that in a matter of minutes I had 50 homemade, soft and chewy Pumpkin-Oat Chocolate Chip Cookies baking on cookie in my kitchen. The house smelled dreamy and our lure to the kitchen was increasingly hard to resist.
Reason #928320 I can’t be a stay-at-home mom. If it wasn’t the lack of ideas after less than a day, it was the 50 cookies calling my name. Stay-at-home moms, you’re all saints! Hopefully your kids sleep past 5am regularly (sigh) and hopefully you don’t succumb to baking desires on a whim like me (woo!).
- 1 cup whole wheat pastry flour or white wheat flour
- ½ cup all-purpose flour
- 1½ cups quick oats
- 1 tsp baking soda
- ¾ tsp salt
- 1¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 cup coconut oil, softened but not liquid
- 1 cup packed light-brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cups canned pumpkin puree
- 1¼ cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper, if desired; set aside.
- In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg, and ginger; set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, mix coconut oil with brown sugar and granulated sugar until creamy. Add the egg and vanilla extract; mix for 30 seconds. Scrape down the sides of the bowl, add the pumpkin puree and mix for an additional 30 seconds.
- Slowly add in dry ingredients and mix until combined. Fold in chocolate chips.
- Scoop dough out 2 tablespoons at a time and drop onto prepared baking sheets, spacing cookies 2-inches apart. Bake in preheated oven for 12 to 14 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
Weekly Menu: November 15th – 18th
- Sunday: crab legs, baked potatoes, and roasted broccoli
- Monday: Roasted Potatoes, Chicken Sausage and Peppers
- Tuesday: leftovers – we have lots of them!
- Wednesday: leftovers – we have lots of them!
- Thursday: dinner out