Chewy Harvest Oatmeal Chocolate Chip Cookies
These chewy cookies are packed with cozy fall flavors like apple butter, sweet dates, and crunchy pumpkin seeds.
recipesbynani.comThere is nothing better than the smell of warm cookies baking in the oven on a crisp afternoon. These oatmeal cookies are a favorite in my kitchen because they balance the sweetness of dates and dark chocolate with a lovely salty crunch from toasted pumpkin seeds.
My secret for keeping them soft and chewy is using high quality apple butter. It adds a gentle spice and moisture that makes every bite feel like a hug. If you want an extra boost of texture, be sure not to skip the step of toasting your pumpkin seeds.
🧺 Ingredients
- 1/2 cup softened unsalted butter
- 1/2 cup apple butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped dates
- 1/2 cup dark chocolate chips
- 1/3 cup shelled pumpkin seeds
- 1 tablespoon maple syrup
- 1/4 teaspoon sea salt for topping
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- 2
Toss the pumpkin seeds with the maple syrup and a pinch of salt on a small tray. Bake for about 5 to 7 minutes until toasted, then set aside to cool.
- 3
In a large bowl, cream together the butter, apple butter, brown sugar, and granulated sugar until the mixture is smooth.
- 4
Add the egg and vanilla extract to the wet ingredients and beat well.
- 5
Stir in the flour, baking soda, and salt until just combined, then fold in the oats, chopped dates, chocolate chips, and toasted pumpkin seeds.
- 6
Scoop rounded tablespoons of dough onto your prepared baking sheet.
- 7
Bake for 10 to 12 minutes until the edges are golden. Sprinkle with a little extra sea salt while they are still warm.
- 8
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.
💡 Tips
Store these cookies in an airtight container at room temperature for up to three days to keep them soft. You can also freeze the raw dough scoops and bake them straight from frozen whenever you need a quick treat.
Made this recipe? Let us know how it went.
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