If you have a pumpkin or two left from Halloween, I would recommend making these cookies to feed hungry mouths. A combination of dark chocolate, oats, and golden syrup with a hint of pumpkin.
You will need to roast and puree your leftover pumpkin - my recipe for pumpkin soda bread gives easy instructions for how to do this.
250g plain flour
150g oats
½ tsp bicarbonate of soda
2 ½ tsp ground cinnamon
1 tsp nutmeg
½ tsp ground allspice
½ tsp salt
230g butter, melted
45 ml golden syrup (about 3 tablespoons)
150g light brown sugar
100g granulated sugar
1 egg yolk, beaten
100g pumpkin puree (once all the liquid has been squeezed out)
1 tsp vanilla extract
100g dark chocolate (cut into chunks, or you can use dark chocolate chips)
Preheat the oven to 180ºC. Line two baking sheets with baking paper.
Squeeze the liquid out of the pumpkin puree - the easiest way to do this is to put it in between 2 sheets of kitchen paper and squeeze it out over a bowl.
Mix together the dry ingredients in a large bowl. In a separate bowl, whisk together the melted butter, golden syrup, brown and white sugars, egg yolk, pumpkin puree and vanilla extract. When combined, pour into the dry ingredients and mix. Lastly, fold in the chocolate chunks.
Scoop spoonfuls of the dough onto the baking sheets (about 2 teaspoons per cookie) and flatten slightly with a fork. Bake for 10-15 minutes until the edges are slightly brown. I like chewy cookies but the longer you bake them, the less 'doughy' they will be - up to you!
Take them out of the oven and allow to cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely. Enjoy!
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