I always knew this day was coming. Every mom of 4 boys knows this day is coming. You wonder about this day, the first time you have to start doubling recipes.
When will the tripling of recipes begin?
Welp, for this mama of 4 boys, it began the other week. With this recipe.
I doubled the recipe (which is written below as the doubled version – it makes between 3-4 dozen cookies) and it just wasn’t enough. I was hoping some would end up in the freezer. But between all the boys, a few neighbors and yours truly…GONE.
Next time…I shall triple! And we will have enough for lunch box treats 😉
- 2 cups flour
- 2 cups quick cooking oats
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 cup butter 2 sticks
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 cup canned pure pumpkin
- 12 oz. bag white chocolate chips
- Preheat oven to 350 F. Line baking sheets with parchment paper or silicone baking mats.
- In a small mixing bowl, toss together the dry ingredients.
- In a stand mixer or larger mixing bowl, cream the butter with both of the sugars. Add the dry ingredients and mix into dough. Mix in the canned pure pumpkin until cookie dough forms. Mix in the white chocolate chips.
- (Note: if you want to replace the cinnamon, nutmeg and cloves with 2 tsp pumpkin pie spice, you can do that. Here is my homemade pumpkin pie spice mix.)
- Add cookie dough to prepared baking sheet by spoonful, about 2 inches apart.
- Bake in preheated oven for 12 to 14 minutes, or until begin to golden to top.
- Let cool for a few minutes before serving.
- Serve Oatmeal Pumpkin Spice Cookies with White Chocolate Chips for dessert or sweet snack.