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Gather your ingredients.
Preheat oven to 375°. Spray cookie sheet with nonstick cooking spray or line with nonstick baking liner.
Blend oatmeal into a fine powder.
Cream butter and both sugars until light and fluffy.
Mix in vanilla and pumpkin purée.
In a large bowl, whisk together flour, oatmeal, salt, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves.
Slowly beat the flour mixture into the batter.
Fold the chocolate chips, grated chocolate and nuts into the cookie batter.
Roll into balls and place 2 inches apart.
Bake at 375° for 16 minutes or until golden brown.
Let cool on the cookie sheet for 2 minutes.
Continue to cool on wire cookie rack.