This morning I made myself a hearty-portion of oatmeal (plain this time). I’m rationing my flavored Quaker oatmeal from the US as it’s diminishing quickly! I added some brown sugar, cinnamon, raisins, and cereal to the mix.
So…I had some leftover pumpkin from earlier this week and wanted to make something new. Enter: Pumpkin, oatmeal, chocolate chip, and raisin cookies! I found this recipe online and was super pumped about it for a number of reasons.
1. The missing ingredients that I did not have were “findable” without too much struggle @ the Belgian grocery store (you’ll see below that I’m literally only talking about the flour…yes, pathetic, I know).
2. It was fat free! Crazy…I have not told Joe that yet. I want to see his reaction to the taste first 🙂
Pumpkin Oatmeal Cookies: (adapted from here)
- 1 cup canned pumpkin (American grocery store)
- 1 cup brown sugar (American grocery store)
- 4 egg whites
- 1 1/2 cup flour
- 1 tsp baking soda (American grocery store)
- 1 tsp cinnamon (American grocery store)
- 1/2 tsp nutmeg (American grocery store)
- 1 cup oats
- 1/3 cup chocolate chips (American grocery store)
- 1/3 cup raisins
Preheat the oven to 350F (177C). Mix the pumpkin and brown sugar together and then whisk in the egg whites. Next add the flour (I mixed it in 1/2 cup increments) and the spices. Lastly I added my “mix-ins.” The recipe called for 3 cups of oats (which I felt was way too much) so I only added in 1 cup and then 1/3 cup raisins. I also added chocolate chips since I had some leftover and REALLY think pumpkin and chocolate go well together (remember, these?)! Mix well!
*Note – the choco chips may nix the whole fat free-ness…whatevs still no butter.
Spray a baking sheet with PAM and drop the dough in spoonfuls! I cooked these suckers for about 13-14 minutes.
I LOVE the consistency…very chewy! (I only like chewy cookies…shout out to my faves – chewy chips ahoy). TBD if Joe likes them…
Update: Success – Joe liked ’em!