INGREDIENTS

1/2 Cup (1 stick) unsalted butter, softened to room temperature
5 Tbsp canned pumpkin
1/2 Cup packed dark brown sugar
1/2 Cup granulated sugar
2 large eggs
1 tsp Vanilla Extract or Vanilla Paste
1-1/2 Cups whole wheat pastry flour
1 tsp baking soda
1 tsp Ground Cinnamon
1 tsp Fleur de Sel
3 Cups old-fashioned oats
2/3 Cup caramel bits
1-1/2 Cups dark chocolate chips

STEPS
Preheat oven to bake at 350˚ degrees F.

In the bowl of a stand mixer fitted with paddle attachment, beat on medium speed the butter, canned pumpkin and brown and white sugars until mixture is smooth. Add eggs, one at a time, and vanilla, and beat batter on low speed to combine.

In a medium bowl, combine the flour, cinnamon, baking soda and 1/2 tsp Fleur de Sel. Gradually add this flour mixture to the butter-sugar mixture and beat on medium-low speed to thoroughly combine.

Stir in old-fashioned oats, caramel bits and dark chocolate chips. Drop dough by rounded tablespoon-fuls onto parchment paper-lined cookie sheets. Lightly sprinkle the remaining 1/2 teaspoon Fleur de Sel the unbaked cookies.

Bake one cookie sheet at a time on middle oven rack for 11-13 min each, or until the cookies are light golden brown and the caramel bits begin to ooze out the sides (centers of the cookies should appear just slightly undercooked). Remove cookies from oven, and allow to cool on the cookie sheet for 2-3 min before transferring cookies to a wire rack to cool completely.

Makes roughly 3 dozen cookies.

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