October 23, 2012

The Great Pumpkin Cookies

These turn out fluffy & soft. Almost cakey or like muffin tops. They are SO yummy!!!

2 Cups of Flour                                                
1 egg
1 cup quick oats                                               
1 tsp vanilla
1 tsp baking soda                                             
1 cup Libby’s Canned Pumpkin
1 tsp. Cinnamon                                               
1 cup chocolate chips
½ tsp salt                                                          
1 cup raisins (optional)
1 cup butter softened                                        
1 cup chopped nuts (I use pecans)
1 cup sugar
  • Preheat oven to 350 degrees. 
  • Combine flour, oats, baking soda, cinnamon and salt. 
  • Cream Butter and gradually add sugar, beating until light and fluffy. 
  • Add egg, and mix well, then add vanilla. 
  • Alternate dry ingredients and pumpkin, mixing well after each addition. 
  • Stir in chocolate chips, nuts & raisins. 
  • Scoop onto lightly greased cookie sheet. 
  • Bake at 30-25 minutes until cookies are firm and lightly browned.

NOTE: You can double the recipe if you use canned  pumpkin, since you usually have a lot left over.

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