GREAT PUMPKIN COOKIES page 162 in Tastes & Treasures cookbook
8 oz (2 sticks) butter, at room temperature
1 cup granulated sugar
1 cup brown sugar, gently packed
2 cups all-purpose flour
1 cup oats
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp vanilla
1 cup solid-pack pumpkin
2 cups semi-sweet or white chocolate chips
1. Preheat oven to 350 F. Line two sheet pans with parchment paper. (The paper can be reused- just place the cookies in a different spot or turn the paper over)
2. In the bowl of an electric mixer place the butter & beat on medium speed until creamy, about 1 minute. Turn off the mixer, scrape the bowl with a rubber spatula and add the sugars. Beat on medium speed until light and fluffy, about 3 minutes.
3. Meanwhile place the flour, oats, baking soda, salt, cinnamon and nutmeg in a medium sized bowl. Gently stir with a whisk to combine.
4. Stop the mixer and scrape the bowl. Turn the mixer on low speed; add the eggs and vanilla, beating until incorporated.
5. Add the flour in thirds, alternating with the pumpkin. (flour-pumpkin-flour-pumpkin-flour) After you have added the last of the flour, mix until just combined; do not over mix. Turn off the mixer and scrape the bowl.
6. Place a small (walnut) sized scoop of dough 1-2 inches apart on the prepared pans. You can also scoop the cookie dough with a tablespoon and place it on the sheet pans.
7. Bake for about 10-12 minutes, or until light brown.
8. Remove cookies from the oven, allowing them to cool on the sheet pan for a few minutes before transferring to a wire rack to cool completely.
* ½ t nutmeg (fresh ground, if possible) gives an added taste.
* You can add craisins, semi-sweet chocolate chips, raisins or nuts for variety.
* Makes about 6 dozen bite sized cookies.
* Store cookies in an airtight container. Freezes well.