Pumpkin Oatmeal Chocolate Chip Cookies
Bellamy
ingredients
- 4 cups unsifted all purpose flour
- 2 tsp. baking soda
- 2 cups quick or old fashioned oats
- 2 tsp. ground cinnamon
- 1 tsp. salt
- 1 1/2 cups butter or margarine, softened
- 2 cups firmly packed brown sugar
- 1 cup granulated sugar
- 1 egg
- 1 tsp. vanilla
- 1 can (15 oz.) Canned Solid Pumpkin
- 1 cup semi-sweet chocolate chips
- Options:
- Assorted icings or peanut butter
- Assorted candies, raisins, or nuts
directions
- 1
Preheat oven to 350. Combine flour, oats, soda, cinnamon, and salt; set aside.
- 2
Cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well.
- 3
Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels.
- 4
For each cookie, drop 1/4 cup of dough onto lightly greased cookie sheet. Bake at 350 20 – 25 minutes until cookies are firm and lightly browned. Remove from cookie sheets and cool on racks.
Source: Milica Kezunovic
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