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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I think I got this recipe off a Libby's pumpkin can years ago.These cookies stay soft and moist for a couple weeks,if they lasted that long.I make them every Halloween. Ingredients:
1 cup stick oleo |
1 cup packed brown sugar |
1 cup sugar |
1 egg |
1 teaspoon vanilla |
1 cup canned pumpkin |
1 cup crushed pineapple (drained well) |
2 cups flour |
1 cup quick-cooking oatmeal |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1 cup chocolate chips |
1 cup chopped nuts (optional) |
Directions:
1. Cream together oleo and sugars.
2. Add egg,vanilla, pumpkin and pineapple.
3. Beat well.
4. In seperate bowl blend together flour,oatmeal,baking soda,salt,and cinnamon.
5. Add to creamed mixture.
6. Blend well.
7. Add chips and nuts.
8. Blend well.
9. Drop by heaping tablespoons onto greased cookie sheets.
10. Bake at 350 degrees for 20-25 minutes.
11. Cool on wire racks.
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