Pumpkin Oatmeal Travelling Cookies (that you could eat for breakfast)

BEST OF THE TASTY CHEAPSKATE

I make these ALL the time. Not only when we're travelling, but also for a healthy snack. Or, heck, breakfast. They're a little sweeter than they should be for one of your day's three meals, but we do it anyway. 

But this week, I really am travelling, and I'm going to make them for that. I believe them to be the perfect travelling food. They hold up well, but even if they get smooshed, they're still amazing (maybe even more amazing). They need no refrigeration, no special love or extra care. They stay moist forever. Yes, yes, there is sugar in them (though not quite as much as a normal cookie). But, no, they are not carrot sticks, quite. Still, they do have a healthy dose of pumpkin. And there are lots of delicious oats and whole grains as well. Happy for the brain, good for the bowels. What more can you ask for? No airport lunch required, thank you very much.

And if you do eat them for breakfast, just remind yourself that It's kind of like pumpkin oatmeal in cookie form. Yeah, you're welcome.

Pumpkin Oatmeal Breakfast Cookies
adapted from  All Recipes
makes 36
Prep time: 10 minutes
Cook time: 10 minutes
Cost: $3.40 (that's about $.10/cookie; what!!!??? No bowl of cereal can compete with that)
butter: .90, brown sugar: .35, sugar: .15, pumpkin puree: .50, egg: .10, flour: .10, oats: .30, chocolate chips: .90, other stuff: .10

3/4 C butter
1 C brown sugar
1/2 C white sugar
1/2 can pumpkin puree (so about 8 oz or a scant cup)
1 egg
1/2 tsp vanilla
1 C all-purpose flour
2 C oats, (blended into crumbles or flour; see below)
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 C dark chocolate chips (I like 60%), optional, but awesome

Preheat oven to 375.

First of all, you're going to give those oats a whiz in your blender or food processor. They don't have to be a completely smooth flour (though they can be), but these are best when they're at least crumbles instead of regular oats. Set that aside when you're done.

Beat butter and sugars together. Add pumpkin puree, egg, and vanilla.

Add dry ingredients to wet. Blend.

Then add the chocolate chips.

Drop onto baking sheet (my sister sprays hers; she also uses a cookie scoop, which makes these really pretty, but I didn't have one).

PRINTABLE RECIPE