2 c flour
1 c oats
1 t baking soda
1 t cinnamon
½ t salt
1 c butter (room temp)
1 c granulated sugar
1 c brown sugar
1 egg
1 t vanilla
1 c chocolate chips (I use bitter sweat)
1 c pure pumpkin (I use “Libby’s” brand)
FYI: This dough is very moist when first made. I put it in the fridge for at least two hours, then it is much easier to work with when spooning it onto the cookie sheet. Another hint, use parchment paper.
Preheat oven to 350 degrees.
I use two bowls, one for the “dry” ingredients and a bigger one for the “wet” ingredients. Mix all dry ingredients well. With hand mixed combine wet ingredients. Gradually add dry to wet and after combined fold in the chocolate chips.
Drop ¼ c dough for each cookie.
Bake 20-25 minutes.
Original recipe suggestion (I don’t do this): add peanut butter icing on top.
From: Jessica Lincolnhol
Yummy for fall/Thanksgiving