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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 24 |
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With a combination of pumpkin, oats and chocolate chips, these soft drop cookies make delightful fall treats, reports Regina Stock of Topeka, Kansas. I sometimes make them into bars and increase the baking time, she adds. Ingredients:
1 cup butter, softened |
1 cup sugar |
1 cup packed brown sugar |
1 egg |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 cup quick-cooking oats |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 cup canned pumpkin |
1 cup (6 ounces) semisweet chocolate chips |
Directions:
1. In a bowl, cream the butter and sugars. Beat in egg and vanilla. Combine flour, oats, baking soda, cinnamon and salt; add to the creamed mixture alternately with pumpkin. Stir in the chocolate chips.
2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-12 minutes or until golden brown. Cool on wire racks. Yield: 4 dozen.
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