Chewy Oatmeal Cookies with Pumpkin Spice Chips
Recently, as I was strolling through Target, filling my cart with items I hadn't planned on purchasing, a display of these Nestle Pumpkin Spice chips caught my wandering eye. Into the cart they went with the rest of my impulse buys, and the rest is history.
Tip: These make really yummy ice cream sandwiches. Freeze the cookies so they're easier to work with. Place one cookie top-side-down on work surface; cover with a scoop of vanilla, cinnamon, or pumpkin ice cream; and sandwich with another cookie, pressing gently to spread ice cream to edge of cookies. Wrap in plastic wrap and freeze until ready to serve.
Yield: About 3 dozen
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
8 ounces (2 sticks) butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon pure vanilla extract
Zest of 1 orange
2 large eggs
3 cups old-fashioned oats
1 2/3 cups (11-oz. pkg.) Nestle Toll House Pumpkin Spice-flavored morsels
1. Preheat oven to 375 degrees F.
2. Whisk together flour, baking soda, salt, cinnamon, and nutmeg in small bowl. Cream butter and sugars; add in vanilla extract, orange zest, and eggs, one at a time. Beat flour mixture into butter mixture in three additions. Stir in oats and morsels. Divide dough into thirds. Place each third on a piece of waxed paper and form into a log. Wrap and chill or freeze for at least an hour.
3. To bake: cut dough logs into 1/2" slices and arrange on a parchment-lined baking sheet, leaving about 2" between cookies. Bake for 8 to 10 minutes, until golden. Cool on baking sheets for 2 minutes; remove to racks to cool completely.
4. Store at room temp in an airtight container for up to 3 days. Freeze for longer storage.