Make these Coho cookies for the fall — or any time of year.
- 7 ounces canola oil
- 1 1/4 cups brown sugar
- 15-ounce can pumpkin
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cups + 1 tablespoon flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 3/4 cups chocolate chips
- 2 2/3 cups oats
Preheat oven to 350 degrees.
In a small bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice. Set aside.
In a large bowl, add canola oil and brown sugar and beat until thoroughly mixed. Add pumpkin and mix again. Slowly add vanilla and egg and beat until fully incorporated. Add flour mixture and mix until all flour is just incorporated. Fold in oats and chocolate chips.
Scoop dough by rounded tablespoonfuls onto a greased cookie sheet.
Bake for 10 to 12 minutes until the edge of the cookie lifts from the pan while maintaining its shape.