Orange Scones with Orange Cream

These orange scones are from an adorable set of cookbooks that my sister gave me for Christmas. The mini cookbooks are all arranged by ingredient, and this recipe, of course, comes from the orange book. These were so good, and I can't wait to try all the other recipes!

The scones were delicious--not too rich or heavy, and a subtle orange flavor. If you want more of an orange flavor in the scones themselves, you might add more orange zest or some orange extract. The orange cream is where the orange flavor really kicks in, so don't skip this part! The orange cream is somewhat like a soft pudding, and is absolutely delectable, both from a spoon and on the scones.

Orange Scones with Orange Cream (from Sugar and Spice)

For the cream:
Finely grated zest and juice of 1 orange
Juice of 1/2 lemon
2 eggs
1/4 cup sugar
2 T unsalted butter, cut into small pieces

For the scones:
Scant 1/4 cup butter + extra for greasing
2 1/2 cups all-purpose flour + extra for dusting
1 1/2 tsp baking powder
1 T sugar
1/2 tsp salt
Grated zest of 1 orange
1 egg
2/3 cup milk

1. Make the cream: In the top half of a double boiler, whisk together the orange juice, orange zest, lemon juice, eggs, and sugar. Add the butter and place the bowl over a pan of simmering water. Whisk slowly but continuously until the cream thickens, 10-15 minutes. Remove from heat and cool.
2. Make the scones: Preheat the oven to 425 degrees. Grease baking sheet or line with parchment paper. Mix together the flour, baking powder, sugar, salt, and zest in a large bowl. Add the butter and rub into the flour with your fingertips. Add the egg and milk, and mix together with a fork. Form dough into a ball, without kneading. It should be quite soft and pliable; add milk or flour as needed.
3. Pat the dough into a square or circle of about 1-inch thickness on a floured surface. Cut into squares or wedges and lay onto baking sheet. Bake 12-15 minutes, and then transfer to a wire rack to cool.

Rolled Oat and Apple Bread

I'm not really doing New Year's resolutions this year, but I do have a New Year's baking goal, which is to learn how to cook with natural leaven. I have always been intimidated by sourdough bread, but no more! My Uncle Jim has quickly been converting my family to sourdough, and I think I'm going to be next. :) He's passed along sourdough starter to my mom and my aunt, and I'm going to take some back to California with me or order some from King Arthur Flour if that doesn't work.

In the meantime, my mom and I have been making some delicious sourdough creations with her starter. This is the first loaf we've tried, and it's absolutely amazing. A nice tang from the sourdough, but the combination of commercial yeast and sourdough starter plus sweet grated apples means that the bread isn't too sour. The apples also make the bread really moist and delicious. I got Peter Reinhart's The Bread Baker's Apprentice for Christmas from my dad, and his description of good bread fits perfectly with this one: cool and creamy. It's delicious topped with a little honey or toasted with peanut butter and jelly.

The kneading instructions here aren't a mistake. The cookbook author, Dan Lepard, advocates an almost no-knead approach. You knead the bread very briefly, let it rest, and repeat however many times required by the recipe. This is an easy approach to making bread and the result is fabulous!

Check out Yeastspotting, one of my favorite blog features from the blog Wild Yeast, for lots of other yeasted breads (both natural and commercial).


Rolled Oat and Apple Bread (from The Art of Handmade Bread by Dan Lepard)

1/2 cup rolled oats
6 T boiling water
1 1/4 cups peeled and grated apple (about 1 large apple)
3 T water at 68 degrees
3 1/2 ounces white leaven/sourdough starter
3/4 tsp fresh or dry yeast
1 3/4 cups bread flour
3/4 tsp fine sea salt
oats or fine oatmeal, to finish

1. Put the rolled oats into a small bowl and pour over the boiling water. Let sit for five minutes while preparing the other ingredients.

2. In a large bowl, combine the apple, water, leaven, and yeast. Stir the mixture well with a fork so that the yeast dissolves, then stir in the soaked oats. In another bowl, mix together the flour and salt. Pour the wet ingredients into the flour and stir the mixture together with your hads until it is evenly combined and you have a soft, sticky dough. Add more water or flour as needed. Scrape any dough from your fingers, cover, and leave for 10 minutes.

3. Rub 1 tsp corn or olive oil onto your work surface and knead the dough for about 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the bowl, rub lightly with oil, and return the dough to the bowl. Cover and let sit an additional 1o minutes.

4. Remove the dough and knead briefly on the oiled surface, retuning to the bowl as a smooth, round ball. Cover and leave for 1 hour in a warm place.

5. Lightly flour the work surface and shape the dough into a baton or any other loaf shape you wish. Rub a dishtowel with a handful of flour and place the dough inside seam side up. Wrap the dough up snugly in the cloth, and allow to rise for 90 minutes, or until almost doubled in height.

6. Preheat the oven to 410 degrees. Upturn the loaf onto a flour- or semolina-dusted baking sheet and then dust the surface of the loaf with oats or fine oatmeal. Bake the loaf in the center of the oven for 30 minutes, then lower the heat to 375 degrees and bake for an additional 15-20 minutes, until the loaf is a good brown, feels light in weight, and sounds hollow when tapped. Allow to cool on a wire rack.

Garlic-Orange Caesar Salad with Shrimp

Happy New Year! In light of the possible New Year's resolutions people may have made, I'm posting a salad today instead of baked goods. ;)

This is a really tasty salad from the latest issue of Martha Stewart Living that's perfect for an slightly fancy lunch. It has a lot of parts, but with a couple of people working on it, it comes together fairly quickly.

The original recipe called for sour oranges, which we didn't have; regular oranges still made a delicious salad. The original recipe also called for grilling the bread and shrimp, but since that's not exactly practical for the middle of winter, a big skillet works just fine. Even though this is from a January magazine, and even though all the ingredients are available in the winter, the recipe has a nice summery feel which can be really nice when it's cold outside!

My only reservation with this recipe is the salad dressing. While it's definitely delicious, it doesn't taste anything like a typical Caesar salad dressing. I'm not sure what exactly defines Caesar salad, but for me the dressing is a big part of it. I would recommend using your favorite store bought dressing here or another homemade version, perhaps with the addition of orange zest to bump up the orange flavor (this one, also from Martha, is very tasty). The orange-garlic dressing here would be delicious on mixed greens or pretty much any other salad that you're not calling a Caesar!

Garlic-Orange Caesar Salad with Shrimp (adapted from Martha Stewart Living)
Serves 4-5

1 pound shrimp (31/35 is a nice size, but whatever you prefer), peeled and deveined
Mojo Marinade (recipe follows)
1/2 baguette, halved
1/4 cup plus 1 T Orange and Garlic Oil (recipe follows), plus more for brushing
1 large egg
1/4 cup plus 2 T freshly squeezed orange juice
Juice of 1/2 lemon
1/4 tsp Worcestershire sauce
2 heads Romaine lettuce, inner leaves only, coarsely chopped
1/2 ripe avocado, cut into 1/2-inch cubes
1/4 cup grated Parmesan cheese

1. Mix shrimp and 2/3 cup marinade in a medium bowl. Cover and let stand, turning shrimp once, for 20 minutes.
2. Meanwhile, brush both sides of the baguette halves with Orange and Garlic Oil, and season with salt and pepper. Toast in a hot skillet until nicely browned. Let cool slightly and then cut into cubes.
3. Cook the shrimp over medium-high heat in a large skillet, working in batches as needed. Toss with remaining 1/3 cup marinade and let cool slightly.
4. Make the dressing: plunge whole egg in boiling water for 1 minute. Remove and let cool slightly in shell. Whisk together orange and garlic oil, orange juice, lemon juice, and Worcestershire in a large bowl. Whisk in egg. Season with salt and pepper. Taste, and adjust the seasoning as needed.
5. Toss dressing with romaine, avocado, croutons, and shrimp. Serve with Parmesan cheese.

Mojo Marinade

2 tsp finely grated orange zest
2/3 cup freshly squeezed orange juice (from 2-3 oranges)
1/4 cup Orange and Garlic Oil (recipe follows)
2 T chopped fresh oregano
1 garlic clove, minced (preferably cooked clove from Orange and Garlic Oil recipe below)
2 tsp sugar
1 tsp coarse salt
Freshly ground pepper

Whisk everything together in a bowl. Can be covered and chilled up to one day.

Orange and Garlic Oil

1 1/2 cups extra-virgin olive oil
1 orange, sliced and seeded, ends discarded
3 garlic cloves, peeled and smashed

Heat all ingredients in a small saucepan over low heat for 20 minutes. Let cool. Strain and discard solids, reserving 1 garlic clove for the Mojo Marinade. Can be covered and chilled up to one week.

I'm sending this recipe off to Blogger Secret Ingredient: Parmesan!

Butternut Squash Crepes with Salsa Verde

My mom and I made this recipe after Christmas both because it looked delicious and also to use up some leftovers. You can use whatever fillings you wish or have on hand; everyone in the family chose a different combination of fillings from the recipe below! I liked the crepes with butternut squash, bacon, and onion. These were yummy and quite filling along with some fruits and veggies on the side. The crepe batter cooked up beautifully and the resulting crepes were sturdy enough to hold dinner fillings without tearing.

Butternut Squash Crepes with Salsa Verde (adapted from Bon Appetit)
Serves 4 (about 3 crepes apiece)

Crepes
1/4 cup butter
2 eggs
1/2 cup milk (I used 2 %)
6 T water
pinch salt
1 cup flour

Filling
5 slices bacon
1 small onion, diced
1 tsp fresh rosemary, diced
1 tsp dried sage
1/2 butternut squash, roasted, peeled, and diced
Leftover cooked turkey, diced
Juice of 1 lemon
Sour cream

Salsa verde
1/2 cup parsley
1/4 cup fresh mint
1/4 cup fresh tarragon
3 T chopped shallots
1/3 cup olive oil

1. Make the crepe batter: Brown the butter in a skillet. Set aside to cool slightly. Blend eggs, milk, water, and salt in a blender. Add the flour 1/4 cup at a time, blending until smooth after each addition and scraping down the sides as needed. Blend in 2 T browned butter, reserving the remaining butter. Blend in more milk as needed to reach the consistency of thick cream. Let sit at least 30 minutes and up to 1 hour. Blend 5 seconds before cooking.
2. Cook the crepes: Heat a non-stick skillet (about 10-inch diameter) over medium-high heat. Brush with reserved butter (you may need to remelt it first). Add a scant 1/4 cup of the batter, shaking and rotating skillet to get a round-ish crepe. For me, the crepes didn't reach the edges of the pan...just tilt it to spread out the crepes as thin as they will get. Cook until brown on the bottom, and then flip with a flexible spatula and cook the other side until brown in spots. Turn out onto a plate and repeat to make the remaining crepes. You can stack the crepes right on top of one another.
3. Make the filling: Cook the bacon until crispy. Set aside and crumble when cool. Cook the onions in the bacon fat until soft and browned. Off the heat, stir in the rosemary and sage. Squeeze lemon juice over the onions and the butternut squash.
4. Fill the crepes: Lay out a crepe on your work surface. With a spoon, spread a thin layer of sour cream down the middle of the crepe. Fill with your choice of fillings. We made bacon-onion-turkey, bacon-onion-butternut squash, butternut squash-onion, and butternut squash-turkey crepes, and all were much enjoyed! Fold the crepe in thirds and place in a greased baking pan, seam side down. Repeat with remaining crepes.
5. Bake the crepes: Preheat the oven to 350 degrees. Cover the baking pan with aluminum foil and bake for 20 minutes or until warmed through.
6. Meanwhile, make the salsa verde. Place everything except the oil into a food processor and pulse to finely chop. Stream in the oil with the food processor on and process until a coarse sauce forms.

Lavendar Sponge Cupcakes with Citrus-Cream Cheese Frosting

I made these cupcakes for my friend Peter's birthday back in October and have finally gotten around to posting the recipe. It's slightly adapted from Cupcake Bakeshop by Chockylit, an excellent cupcake site that has since shut down but still has lots of delicious recipes in the archives.

This makes a light, delicate cupcake that is absolutely delicious. The flavors of lavender and citrus go very well together, and the frosting is quite versatile and tasty on other types of cupcakes as well. Whenever I make it, I usually select three different citrus fruits from the store (such as a lemon, an orange, and a grapefruit), but you could equally well use three of the same fruit to make, for instance, a lime-cream cheese frosting. Do use all the zest of whatever three fruits you choose, as it's needed to allow the citrus flavor come through. Don't add too much of the juice, though, or you will need to add too much sugar to get a spreadable frosting, making the frosting too sweet. The leftover mixed-citrus juice makes delicious cocktails with gin or vodka (or, for non-drinkers, you could mix it with simple syrup and water).


Lavendar Sponge Cupcakes with Citrus-Cream Cheese Frosting (adapted from Cupcake Bakeshop by Chockylit)
Makes 8-12 cupcakes

4 T unsalted butter
1 T lavender flowers
3/4 cups sugar
1 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup whole milk
1/2 tsp vanilla extract
2 large egg whites

1. Cream the butter alone in the mixer for 1-2 minutes.
2. Rub the lavender flowers and sugar between your fingers. If you like, spin them together in the food processor to get smaller pieces of lavender, though this isn't necessary.
3. Add the sugar to the butter and beat until light and fluffy, about 2-3 minutes.
4. Sift the flour, baking powder, and salt together in a small bowl
5. Measure the milk and vanilla.
6. Add the flour mixture and milk mixture to the creamed butter in three parts, starting and ending with the flour and beating well after each addition. Set aside.
7. In a clean mixer bowl, beat the egg whites until soft peaks form. Gently fold into the batter until incorporated
9. Scoop batter into the prepared cupcake pans
10. Bake in a 350 degree oven for approximately 20 minutes or until a cake tester comes out clean.

Frosting

4 T butter
8 ounce package cream cheese
Zest of three citrus fruits (lemon, lime, grapefruit, orange, tangerine, etc.)
1 tsp citrus juice (same as above)
2 cups confectioner’s sugar, sifted
Orange gel food coloring

1. Soften the butter in the mixer on high speed.
2. Add cream cheese and beat until combined.
4. Add about half of the confectioner’s sugar and the citrus juice and zest to the butter/cream cheese mixture and beat on high speed to combine.
5. Add the remaining confectioner’s sugar in stages until desired consistency and sweetness is achieved.
6. Add food coloring and mix until consistent color is achieved. Beat until light and fluffy.
7. Frost cupcakes and sprinkle with lavender flowers.

December Daring Bakers: French Yule Log

This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand.

This was an awesome challenge! It turned out much better than my disastrous Yule Log of last December (my first month in Daring Bakers). My housemates and I all enjoyed it, and my French housemate even said it was like the ones in France! Although the recipe is really intimidating, the result is delicious and each individual component is pretty easy. Please check out other Daring Bakers blogs for other flavors and variations, as I didn't have room to list them all here!

So, here are the layers from top to bottom!

On top is a milk chocolate icing. This was my least favorite layer, as I found it a bit too "gelled". I think next time I would use a regular chocolate glaze or just leave it without icing as the Yule Log is already very rich. The glaze was really pretty, though!

I chose to use a strawberry mousse as my base, and the flavor came out really well...it was also very pretty! I think frozen strawberries are fine here since it gets cooked anyway. Just make sure to get the plain kind rather than strawberries in syrup.

The crème brulée layer was tasty but took the longest to thaw, meaning it was a little icy when the other layers were ready to eat.

The praline crunch layer was probably my favorite...it tasted like a rich, homemade Crunch bar. Yum! I used Scharffen Berger milk chocolate, which has less sugar than most milk chocolates and is extra rich. I also replaced about 1/2 ounce of the milk chocolate with some bittersweet to really boost the chocolate flavor. If you can't find Scharffen Berger, I would recommend upping the proportion of dark chocolate. It turned out great, even for my housemate who isn't so into milk chocolate. Because I didn't have gavottes (a crispy French crepe), I used crushed butter crisps. I couldn't find a picture of the exact ones I bought, but they were something like this.

The ganache layer was intense but amazing, especially when spread on a little dacquoise. I would definitely make this again as ice cream sauce.

The dacquoise had a subtle almond taste and was very sweet, but a good combination with the less sweet ganache.

Whew!

French Yule Log (adapted from Flore from Florilege Gourmand)

1. Make vanilla crème brulée.

1/2 cup (115g) heavy cream (35% fat content)
½ cup (115g) whole milk
4 medium-sized (72g) egg yolks
0.75 oz (2 Tbsp / 25g) granulated sugar
1 vanilla bean

Heat the milk, cream, and scraped vanilla bean to just boiling in a small saucepan. Remove from the stove and let the vanilla infuse for about 1 hour.

Whisk together the sugar and egg yolks in a small bowl, but do not beat until white. Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.

Wipe an 8-1/2 inch long loaf pan with a very wet cloth and then cover with parchment paper. Pour the cream into the mold and bake at 210°F for about 1 hour or until firm on the edges and slightly wobbly in the center.

Let cool, wrap well, and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

2. Make the praline insert.

3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) butter
2 Tbsp (1 oz / 30g) Nutella
2.1oz (60g) lace crepes (gavottes) or thin and crisp butter cookies, coarsely crushed

Melt the chocolate and butter in a double boiler. Off the heat, add the praline and the coarsely crushed lace crepes or cookies. Mix quickly to thoroughly coat with the chocolate.

Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

3. Make the dacquoise biscuit.

2.8 oz (3/4cup + 1Tbsp / 80g) almond meal
1.75 oz (1/2 cup / 50g) confectioner’s sugar
2Tbsp (15g) all-purpose flour
3.5oz (100g / ~100ml) about 3 medium egg whites
1.75 oz (4 Tbsp / 50g) granulated sugar

Finely mix the almond meal and the confectioner's sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds). Sift the flour into the mix.

Beat the eggs whites in a separate bowl, gradually adding the granulated sugar until stiff. Pour the almond meal mixture into the egg whites and blend delicately with a spatula.

Grease a piece of parchment paper and line your baking pan with it. Spread the batter on a piece of parchment paper to an area slightly larger than the top of a 9-inch long loaf pan.

Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden. Let cool and cut to the desired shape.

4. Make the strawberry mousse.

10-12 oz. bag frozen strawberries, completely thawed
2 medium-sized egg yolks
2 Tbsp (17g) cornstarch
1/3 cup (80g) whipping cream
3.5 oz (1/2 cup / 100g) granulated sugar
1.3 oz (36g) water
2.5 gelatin leaves or 5g / 2+1/4 tsp powdered gelatin
3.5oz (100g / ~100ml) about 3 medium-sized egg whites

Place the strawberries in the blender and puree until smooth. Force through a sieve to eliminate as many seeds as possible. Measure out 7 oz. of the puree and reserve the rest for another use.

In a separate bowl, beat the egg yolks with the cornstarch until thick, white and fluffy.

Heat the cream in a medium saucepan and once hot, pour a small amount over the egg yolks while whisking vigorously. Pour the egg yolk mixture back into the rest of the cream in the saucepan, add the strawberry puree, and cook, stirring constantly, until it thickens considerably, at least 3-5 minutes. Let cool to lukewarm temperature.

Make an Italian Meringue: Cook the sugar and water on medium heat until temperature reaches 244°F (118°C) when measured with a candy thermometer. If you don’t have a candy thermometer, test the temperature by dipping the tip of a knife into the syrup then into a bowl of ice water. If it forms a soft ball, you’ve reached the proper temperature.

Meanwhile, beat the egg whites until foamy in a stand mixer. With the mixer running, pour the sugar syrup into the whites in a thin stream. Whisk/beat until cool (approximately 5 minutes). The meringue should be thick and glossy.

Soften the gelatin in 1 tsp cold water and melt in a small saucepan with an additional 1 tsp of water or melt in the microwave for 1 second (do not boil). Put the melted gelatin in a mixing bowl and, while whisking vigorously, pour the lukewarm strawberry cream over the gelatin.

Carefully fold the Italian meringue into the mango mixture.

5. Immediately begin to assemble the log.

Line a 9-inch long loaf pan with plastic wrap, making sure to cover all surfaces completely. Pipe one third of the strawberry mousse into the mold, or just use a rubber spatula.

Take the vanilla crème brulée out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse. Pipe second third of the mousse around and on top of the crème brulée.

Cut the praline insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold. Pipe the last third of the mousse on top of the praline insert.

Freeze the log for a few hours to set.

6. Make the ganache insert.

1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup – 1 Tbsp/ 135g) heavy cream (35% fat content)
5 oz (135g) dark chocolate, finely chopped
3Tbsp + 1/2tsp (45g) unsalted butter softened

Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color.

While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.

Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.

Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny. Let cool until lukewarm but not hardened.

7. Continue assembly of the log.

Pipe the ganache insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the dacquoise on top. Close with the dacquoise.

Wrap well and place in the freezer overnight.

9. Make the milk chocolate icing.

1.5 gelatin sheets or 3g / 1/2Tbsp powdered gelatin
4.2 oz (120g) milk chocolate
2 Tbsp (30g) butter
¼ cup (60g) heavy cream (35 % fat content)
1 2/3 Tbsp (30g) light corn syrup

Soften the gelatin in cold water for 15 minutes.

Coarsely chop the chocolate and butter together.

Bring the cream and corn syrup to a boil. Off the heat, add the gelatin. Pour the mixture over the chocolate and butter. Whisk until smooth.

Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

10. Immediately finish assembly of the log.

Unmold the log and set on a wire rack over a shallow pan. Carefully cover the cake with the icing. Let set and return to the freezer.

Transfer to the refrigerator no longer than ½ hour before serving. Cut thin slices (it’s rich!) and enjoy.

Pumpkin-Oatmeal Chocolate Chip Cookies

Oatmeal Cookie Blog is a fabulous blog with the theme of oatmeal cookies. I never would have imagined there could be enough oatmeal cookie recipes to fill a whole blog, but Greg manages to do it! The various oatmeal cookies are really creative and all look incredibly delicious. These ones were not a disappointment--excellent pumpkin flavor, nice chew from the oatmeal, and of course some chocolate chips because what's an oatmeal cookie without chocolate chips? :) These cookies are great for kids and adults alike. I made them for my housemate Jessie's middle school class, and also for a Halloween party at our house, and both groups seemed to really enjoy them. Make sure to really brown the butter--even though it's a subtle taste in the final product, it really adds something and smells great as well.

Pumpkin-Oatmeal Chocolate Chip Cookies (slightly adapted from Oatmeal Cookie Blog)

2 sticks unsalted butter
1 3/4 cup lightly packed dark brown sugar.

1 egg yolk

1/3 cup canned pure pumpkin

1 T vanilla

1 T milk

2 tsp pumpkin pie spice, divided
3 cups oatmeal
2 cups flour
1 cup chocolate chips
1 tsp baking soda
3/4 tsp salt

1. Brown the butter in a wide skillet. Pour into the bowl of a standing mixer and let sit at room temperature until it begins to solidify.
2. Preheat the oven to 350 degrees.
3. Add the brown sugar to the butter and cream until light and fluffy.
4. Combine the yolk, pumpkin, vanilla, milk, and 1 tsp pumpkin pie spice in a small bowl and whisk to combine.
5. Combine the oatmeal, flour, chocolate chips, baking soda, salt, and remaining 1 tsp pumpkin pie spice in a medium bowl and whisk to combine.
6. Pour the pumpkin mixture into the creamed butter and mix well to combine. Slowly add the flour-oatmeal mixture to the bowl and mix to combine.
7. Line your cookie sheets with parchment paper or aluminum foil and scoop 2 T portions of the cookie dough onto the sheets, leaving some room between the cookies. Bake 10-12 minutes (less if you make smaller cookies), or until the bottoms of the cookies are just golden brown. Be careful not to overcook!