Great Pumpkin Cookies
INGREDIENTS:
2 c Flour
1 c Quick Quaker Oats; uncooked
1 ts Baking Soda
1 ts Ground Cinnamon
1/2 ts Salt
1 c Butter Or Margarine;
-softened
1 c Firmly Packed Brown Sugar
1 c Granulated Sugar
1 Egg; slightly beaten
1 ts Vanilla Extract
1 c Pumpkin; Canned
1 c Semisweet Chocolate Chips;
-optional
Assorted Icings; optional
M&Ms?; Reese's Pieces, Nuts,
-Raisins, optional
2 c Flour
1 c Quick Quaker Oats; uncooked
1 ts Baking Soda
1 ts Ground Cinnamon
1/2 ts Salt
1 c Butter Or Margarine;
-softened
1 c Firmly Packed Brown Sugar
1 c Granulated Sugar
1 Egg; slightly beaten
1 ts Vanilla Extract
1 c Pumpkin; Canned
1 c Semisweet Chocolate Chips;
-optional
Assorted Icings; optional
M&Ms?; Reese's Pieces, Nuts,
-Raisins, optional
Preheat oven to 350?. Combine flour, oats, baking soda, cinnamon and salt. Cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla, mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips.
Option 1: Drop 1/4 cup dough onto lightly greased cookie sheet; spread into pumkin shape, using a thin metal spatula. Add a bit more dough to form stem.
Option 2: Pour into 15x10-inch cookie sheet. When done baking, cut into squares.
Bake 20-25 minutes, until firm and lightly brown. Let cool.
Option 1: Drop 1/4 cup dough onto lightly greased cookie sheet; spread into pumkin shape, using a thin metal spatula. Add a bit more dough to form stem.
Option 2: Pour into 15x10-inch cookie sheet. When done baking, cut into squares.
Bake 20-25 minutes, until firm and lightly brown. Let cool.