My husband only likes chewy cookies. While chewy is my preference, I am not so stubborn to not like others, although cakey is my least favourite. Pumpkin cookies always fall into the cakey category, and I was wondering if the guys from Baked had stumbled onto a different textural experience as their pumpkin cookie included oatmeal. I know these were labelled as dunkable, so I was thinking we might be in for a pumpkin cookie that my husband (Jamison) may actually eat.
I almost did not get these cookies made, for some reason rounding up these relatively ordinary ingredients proved difficult for me. I had both pumpkin and cranberries on my grocery list, but forgot the cranberries. I then did a special store run to only find out that we were out of chocolate chips (which never happens!). Ok, I know the chocolate chips are optional, but I find everything is better with chocolate, so they became a must. Jamison brought home some chocolate chips from work and as I was putting these together I realized that we did not have any ground ginger. Arg! Back to the store I went. If you have a relatively well stocked kitchen, putting together these cookies should not be too difficult. Once I had everything actually purchased, they were a breeze to make.
I loved the feel of autumn as I measured out the spices (ginger, cinnamon, nutmeg, cloves), although it was an unseasonably warm 90 degrees that day. I left the cookie dough in the fridge for about six hours before baking these off (it is recommended that they sit for at least four hours). My initial sheet of cookies I baked for about sixteen minutes. This resulted in a more traditional pumpkin cookie, with a soft and cakey texture. I really loved the addition of the oats and cranberries, but I did not actually find these that dunkable, and worried that they would just disintegrate in my morning coffee. However, they are delicious with a cup of coffee regardless if you dunk them or not. Jamison complained about the resulting cakey texture, although like a champ, he was still able to stomach a couple.
The next day I baked off the rest of these. Jamison thought that if we really baked these it would result in less moisture and a different textured cookie. I left my next batch of cookies in the oven for twenty minutes. Jamison’s predictions were right, there was less moisture, but the texture was rubbery and just kind of weird (these exact terms come from the scientist in me). However, this cookie was much more dunkable, so if that is what you are looking for then bake away.
Not sure if I would make these again. They are not bad, just not my ideal cookie. I cannot wait to see what my fellow bakers, from Baked Sunday thought.