There’s just nothing worse than sitting around the house waiting for a hurricane to strike. Whenever we find ourselves in a situation like that, one – or both – of us heads to the kitchen. This time, it was Victor.
He thought it prudent to get a batch of cookies in the oven before we lose power – and the oven. We’re very actively involved in trying to get natural gas lines run into our neighborhood, but since that’s not happening today, we’re stuck with the electric ovens. I could probably bake cookies on the gas grill – I know I can bake bread on it – but if I don’t have to… I do like to take the path of least resistance whenever possible.
The pumpkin in these particular pumpkin cookies comes from instant pumpkin oatmeal. I do have to admit I generally don’t eat instant oatmeal because it’s always sweetened and as much as I love my sweets, I take my oatmeal and coffee straight up the way Mother Nature intended. But Victor likes it for the convenience in the winter and thought this one would mix well with regular oats to make a good cookie.
He was right, of course!
After having these, I imagine any of the numerous flavored instant oatmeals out there could work. Give it a try!
Pumpkin Oatmeal Cookies
- 3/4 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 2 eggs
- 1 teaspoon vanilla
- 1 3/4 cups all-purpose flour
- 1 cup rolled oats
- 1 cup pumpkin oatmeal
Preheat oven to 375°. Beat butter until light. Add sugars and beat until well mixed. Beat in eggs and vanilla until combined. Add flour, baking powder, baking soda, and pinch salt. Stir in oats.
Use 1/4 cup scoop and scoop onto parchment-lined cookie sheets. Bake about 15 minutes.
Now… if the Giants can do me a big favor and clinch the World Series tonight, I’ll really be a happy camper!