I made some healthy substitutions and it was still really good! Instead of butter I used 1 cup coconut oil and 1/2 cup earth balance buttery spread. I removed 1 cup of brown sugar all together. I replaced 2 of the cups of flour with 1 cup golden flax meal and one cup almond flour. They are delcious and still plenty sweet with all those chocolate chips.
The original recipe deserves 5 stars. However, my changes could make them a heart-healthier 6 ;) I used half whole wheat flour (2 cups of wheat, two of white), increased the oats to 3 cups and eliminated the white sugar (just used 2 cups brown). I also substituted some of the butter for unsweetened applesauce. The entire family likes them.
I was looking for a pumpkin pie cookie that wasn't so cakey - this is it!! Everyone (including my pumpkin hating boyfriend) loved them!
I followed the recipe almost exactly... I did use pumpkin pie filling instead of pumpkin puree, and added a few TSPs of pumpkin pie spice and an extra dash of cinnamon for more flavor. Also, I used regular sized milk chocolate chips instead of mini semi sweets. I'd say they are perfect this way! They taste even better the next day, and are still super soft!
The pumpkin is a great way to add a tasty twist to a classic. They were easy to make and so yummy! I added crushed walnuts to give it a little crunch. The original recipe made amazingly soft sweet cookies! i would recommend this again and again...
I made this recipe for my co-workers and they loved them! I only made a 1/2 batch because I didn't need 6 dozen cookies. Because there is only 1 egg in the full recipe, I still used a single egg for the half batch without any other changes to the ratios. Make sure to remove from the oven when they just start to brown so they do not dry out. I added a pinch of nutmeg, ginger and cloves to make them a little more pumpkin-pie flavored.
This was so tasty! I halved the recipe so here are some tips if you also don't want to make 6 dozen cookies. When you half the recipe, still use a whole egg and use a little less than a half a teaspoon of salt. So delicious. I also added more chocolate chips and I didn't use the mini kind.
I altered the recipe a bit to make it a bit more healthy and so I could share it with a friend allergic to eggs: I use coconut oil instead of butter only 1 cup brown sugar and no white sugar. No egg 1/4 cup coconut milk and more spices: a tablespoon cinnamon a tablespoon nutmeg and two teaspoons ground cloves. I also added raisins instead of chocolate chips. They were still moist and yummy (we are used to low sugar so that might not be the case for everyone) The spices add that zing that makes not so sweet just fine.
These were delicious! I used 3 full cups of quick oats instead of only 1 and I'm glad I did. Mmmm!
Soo good!!! They turned out super moist!! In addition to the cinnamon I added a pinch of nutmeg allspice ginger and cloves around a 1/4 tsp of each!!! A nice change of pace from traditional chocolate chip cookie!!!
I didn't like the texture of these and they didn't have near enough flavor. I'll probably try making pumpkin bars next since I don't know how I would ever get the texture of these right.
