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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 60 |
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These golden cake-like cookies are my favorite, especially around the holidays. They disappear quickly from my dessert trays. The subtle pumpkin and cinnamon flavors pair nicely with chocolate chips. -Tami Burroughs, Salem, Oregon Ingredients:
1-1/2 cups butter, softened |
2 cups packed brown sugar |
1 cup sugar |
1 can (15 ounces) solid-pack pumpkin |
1 egg |
1 teaspoon vanilla extract |
4 cups king arthur unbleached all-purpose flour |
2 cups quick-cooking oats |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
1 teaspoon salt |
2 cups (12 ounces) semisweet chocolate chips |
Directions:
1. In a large bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips.
2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 10 dozen.
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