I've always felt so lucky growing up, with both sets of grandparents living a few blocks from my home. My Mom's side, with French heritage, my Dad's, Italian…a really nice combination :), and both Grandmother's blessed with so much talent! My Grandmother on my Mom's side was the most unbelievable seamstress and knitter you could ever imagine. She would sew and tailor so many of the girl's pretty dresses from Skidmore College, a college in the city of Saratoga Springs, New York, where I grew up. I'd stop by walking home from school and inevitably one of the college girls was standing up on a platform, with my grandmother on her knees, pins sticking out of her lips, as she put the finishing touches on a beautiful dress she had just completed. As I walked through her glass enclosed big front porch, there was a table filled with her beautiful handmade aprons for sale, all crisply starched and pressed! I would give anything to have one of them today! If she wasn't sewing, she was sitting in her chair in the living room, knitting a sweater, hat, and mittens, which she made for each one of her 17 grandchildren for Christmas gifts. I can still, to this day, remember my gorgeous snow white and seven dwarfs sweater!
Grandma's Pumpkin-Oatmeal Chocolate Chip Cookies are the type of cookie I would always find in my Grandmother's cookie jar. Yes, she baked too! It was never fancy, just the old fashioned baking that makes you feel warm and comforted. It was usually a drop cookie, just like this recipe I'm introducing. With everything else she had going on, she didn't have time to spend hours baking too, but made darn sure the cookie jar was always filled for all her grandchildren!
What could be more comforting than lovely, old fashioned ingredients that are the mainstay of all our kitchens in the fall - oatmeal, pumpkin, and of course, chocolate chips. I also added in a half cup of sweet, chewy raisins, just because that's what my Grandmother would have done! …and what fall cookie would be complete without adding in the pungent, warm spice of cinnamon, bringing all the flavors together, in one bowl, creating this classic, cake-like drop cookie, made especially for a cold glass of milk, cookie jars and bagged lunches! A drizzling of chocolate adds the finishing touch!
Until next time…mangia! xox
Makes 30 - 36 cookies
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
pinch of salt
1 cup sugar
3/4 cup butter, room temperature
1 cup pumpkin
1-3/4 cups rolled oats
1 cup chocolate chips
1/2 cup raisins or chopped nuts, or combination of both (optional)
additional chocolate chips or Baker's chocolate to melt for drizzle (optional)
Create the cookies:
Preheat oven to 350 degrees F.
In a medium sized bowl, combine the flour, baking soda, cinnamon, salt and sugar. Add the butter and mix. Add the egg and pumpkin and mix. Add the oats and chocolate chips (also the optional raisins and/or nuts ) and stir to combine. Cover the bowl with plastic wrap and place in the refrigerator until the dough is firm (30-45 minutes).
On a baking sheet lined with parchment, place a heaping tablespoon of cookie dough 2 inches apart. Bake for approximately 15 minutes until the tops of the cookies are lightly browned. Do not over bake. Upon removing from the oven, place cookies on a rack to cool. When cooled, drizzle with melted chocolate, if desired.
Recipe adapted from The Baker's Daughter.