It’s officially October. As of yesterday, yeah…yeah. Minor details.
I really like October. For starters, my daughter will be born in October — and most likely, that will be happening TOMORROW (!!). Wow, just wow. Pinch me. But let’s not talk about that because the past week has moved like molasses and I don’t want to say anything for certain until after my OB appointment this afternoon.
Breeeeeeeeathe, Nicole. Do some laundry. Eat cookies. Do something other than day dream about babies and make time stand still.
I remember when I was in grad school, living in the suburbs of Chicago. I was walking into the grocery store and my phone rang. It was my best friend and I remember her saying something along the lines of, “Who knows if I’ll ever meet Mr. Right, but beautiful October days like this one make me want to have a fall wedding.”
It was just one of those moments in time I’ll always remember. Probably because I remember thinking, “Totally agree.” Even if I was planning my late May wedding at the time. Which, by the way, May 23rd, 2009 was 70 degrees and STUNNING in Chicago. We got incredibly lucky.
Nothing not to love about October, especially when the weather is nice.
And even if the weather isn’t nice, there’s always pumpkin to cheer me up. As my mother pokes fun at me…I find ways to sneak pumpkin into just about everything. She doesn’t believe pumpkin should be in things like BEER or breakfast, but I beg to differ.
She would admit, however, that pumpin belongs in dessert. Even if my family is more Team Pecan Pie than Team Pumpkin Pie. Rest assured, I love both way too much. I’m yet to meet pumpkin anything I don’t love and enjoy – a blessing and a curse.
This recipe made a LOT of cookies – they got taken to work and shared among many. Happy fall and pumpkin food season!
- 2½ cups all-purpose flour
- 1½ cups oats
- 1 tsp baking soda
- ¾ tsp salt
- 1¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 cup (2 sticks) unsalted butter, softened
- 1⅓ cups packed brown sugar
- ⅔ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cups canned pumpkin puree
- 1¾ cup semi-sweet chocolate chips
- Preheat oven to 350 F. Line baking sheets with parchment paper for easy clean-up, if desired.
- In a large 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, whip together butter, brown sugar, and granulated sugar until creamy, occasionally scraping down the sides, as needed. To the butter and sugar, add the egg and mix until incorporated. Add vanilla extract and pumpkin puree; incorporate an additional 30-60 seconds on medium speed.
- With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips.
- Scoop dough in 2 tablespoons heaps onto the prepared baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 12-14 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
I’m off to try and occupy myself with anything other than baby!
I hope my next update is one all about Shea! 🙂