Pumpkin Oatmeal Chocolate Chip Cookies

I have a confession to make.

This might change your opinion of me indefinitely.

Are you ready?

I don't like pumpkin. [GASP!!!]

I don't know why, but I've just never liked it. Pumpkin pie, pumpkin bread, pumpkin spiced lattes from Starbucks that everyone raves about...they're just not for me. So, last fall the B introduced me to this recipe and I was HIGHLY skeptical about how it would taste because it contained the dreaded pumpkin.

I was very, very pleasantly surprised with the end result. The pumpkin grossness is very minimal and it actually enhances the chocolate with a warmer, rounder taste. (sort of like how chocolate and cinnamon compliment each other)

So, we made them again yesterday to celebrate the coming of Fall! Last year, I just showed y'all a picture but this year, I'll share the recipe AND show you pictures.

Pumpkin Oatmeal Chocolate Chip Cookies

Ingredients:
2 cups all-purpose flour
1 cup uncooked oats
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup brown sugar
1 cup white sugar
1 egg, slightly beaten
1 teaspoon vanilla
1 cup of Libby solid pack pumpkin (comes in a can)
1 bag of semi-sweet chocolate chips

Directions:
1. Preheat oven to 350 degrees.
2. Combine dry ingredients.
3. Cream butter, add sugar, beat until fluffy.
4. Add egg and vanilla.
5. Mix well.
6. Alternate adding dry ingredients and pumpkin to wet ingredients.
7. Mix well
8. Add chocolate chips, mix.
9. Drop 1/4 cup of dough onto greased cookie sheet for each cookie.
10. Bake 20-25 minutes.
11. Cool on wire rack.
12. Decorate with peanut butter frosting, glaze, M&Ms, raisins or nuts . (optional)

Yields about 3 dozen depending on size. Special thanks to the B's friend Kristin for the recipe.