Have you noticed that I haven’t baked in at least a week? I know, I know…I’ve been on quite the dinner/savory kick here lately. I get into baking moods…anti-baking moods, where just the thought of breaking out my mixer gives me the chills. No, I’m totally not trying to diss my mixer. I love it…to death, actually. It’s the thought of CLEANING the mixer when I’m done with it, that has me close to tears. Well, I sucked it up, and went on a baking spree this weekend. I’ll try to disperse these recipes evenly over the next couple of weeks, as to not bombard you with an insane amount of pumpkin(y), decadent treats. It was totally worth the cleaning. You’ll see…you’ll see.
I honestly don’t know why I do this. I swear, I get obsessive about things. Baked goods, for example…there was no need to add to the endless pile of baked goods I have sitting on my baked goods section of my counter. It piles up so quickly, and before you know it, I’m going to bed having eaten 3 cookies, a cupcake and a brownie bite. No seriously…this happened last night.
When it came to these pumpkin oatmeal cookies, I decided to ignore that little voice in the back of my head…saying “Don’t do it, Justine!”
Stupid little voice…you know nothing.
These cookies are everything you crave in an oatmeal chocolate chip cookie, but with oh so much more. They are loaded with pumpkin puree and pumpkin spices. I threw some hazelnuts and coconut into the mix, and I’m so happy that I did. These two ingredients add so much depth and texture, that I may just add them to every cookie I make from here on out!
A big, fat shoutout to Zach…for being a fantabulous hand model! <3 I went "milk and cookies" style with this beer pairing and you'll want it, I know you will!
Beer: Stone Brewing’s Coffee Milk Stout
Brewed By: Stone Brewing
Style: Milk / Sweet Stout
Alcohol Content: 4.2%
Description: I have paired with this milk stout before, and traditionally, I would pair a pumpkin dish with a pumpkin ale. This all being true, I really thought that this milk stout would pair so nicely with these cookies, so I just went with it. It totally worked. There’s nothing better than milk and cookies. At least in my world, this tends to be the case. These cookies are uber decadent, as they are filled with all kinds of sweet goodness. This session-able milk stout really compliments these cookies by not overpowering them. Because the cookies are so rich, I didn’t want an equally rich stout. While still having a ton of flavor, this sweet stout is not over the top, and the hint of coffee is the perfect addition. If you haven’t tried this coffee milk stout yet, give it a go, and bake a batch of these pumpkin oatmeal cookies while you are at it!
I hope you guys had a wonderful weekend, and are enjoying football Sunday!
For the cookies:
- 1 cup unsalted butter melted
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 1 egg
- 1 1/4 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 2 cups rolled oats
- 3/4 cup shaved or shredded coconut
- 3/4 cup chopped hazelnuts
- 3/4 cup semi-sweet chocolate chips
For the white chocolate glaze:
- 1 cup white chocolate chips
- 1/2 cup whole milk
- 1 cup confectioner's sugar more or less as needed
- Preheat your oven to 375 degrees F, and line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- To the bowl of your stand mixer, with paddle attachment fixed, add the butter and sugars. Mix until smooth. Next, add your egg and mix again until incorporated. Add the pumpkin puree and vanilla extract, and mix again until smooth.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, allspice, ground cloves, and ground nutmeg. Fold in the rolled oats.
- With the mixer speed set on low, slowly add the dry ingredients to the wet. Mix until just combined. Do not over-mix.
- Fold in the coconut, hazelnuts and chocolate chips until evenly dispersed.
- Scoop the cookie dough onto the prepared baking sheets in 2 tablespoon dollops. Bake the cookies for 10-11 minutes or until the edges just begin to brown, but the center is still soft. Remove from oven and set aside to cool for 2-3 minutes. Transfer to a wire rack to cool the rest of the way.
- While your cookies are cooling, prepare your glaze. To a double boiler, add the white chocolate chips and the whole milk. Whisk until melted. Remove from heat, and whisk in the confectioner's sugar until smooth. If you find that the glaze is too thick, add a touch more milk. If you find that it is too thin, add tablespoons of confectioner's sugar until you reach the desired consistency.
- Drizzle the glaze onto cooled cookies. Serve immediately or store in an airtight container for 2-3 days.
Recipe slightly adapted from Sally’s Baking Addiction.