Pumpkin Oatmeal Chocolate Chip Cookies

BAKE THESE COOKIES.  I.mean.it.  You NEED these cookies.

This is a recipe that comes courtesy of one of Toad’s new running friends.  I don’t know what is up with the baking/foodie runners, but there seem to be lots of them.  Who knew?  In the last two weeks, I have made these cookies twice.  They are delicious and very close to nutritious (for a cookie).  They are also Vegan if you’re into that kind of thing.  Enjoy!

INGREDIENTS

• 2 cups flour (all-purpose or half whole-wheat/half all-purpose – all whole-wheat is too grainy)
• 1 1/3 cups oats (quick-cooking or rolled)
• 1 tsp baking soda
• 3/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1 cup sugar

• 2/3 cup canola or vegetable oil
• 2 tbl honey
• 1 cup mashed pumpkin
• 2 tsp vanilla
• 1 tbl ground flaxseeds

• 1 11.5oz  pkg milk or dark chocolate chips

PREPARATION

1. Mix dry ingredients (flour through sugar)  in a medium bowl.
2. Mix wet ingredients (oil through flax) in a large bowl.
3. Fold dry ingredients into wet ingredients in 3 batches.
4. Fold in chocolate chips
5. Drop by tablespoonfuls onto a greased cookie sheet or parchment paper **Cookies will not spread, so feel free to put them an inch apart**
6. Bake at 350 for 16 minutes