Wednesday, November 28, 2007

The Recipe

4 c. unsifted all-purpose flour
2 c. quick or old fashioned oats, uncooked
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
1 1/2 c. butter, softened
2 c. firmly packed brown sugar
1 c. granulated sugar
1 egg
1 tsp. vanilla extract
1 (16 oz.) can Libby's Solid Pack Pumpkin
1 c. real semi-sweet chocolate morsels
Assorted icings or peanut butter
Assorted candies, raisins or nuts

Preheat oven to 350 degrees. Combine flour, oats, soda, cinnamon and salt; set aside.

Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels.

For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread into pumpkin shape using a thin metal spatula. Add a bit more dough to form stem. Bake at 350 degrees for 20 to 25 minutes until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. Decorate, using icing or peanut butter to affix assorted candies, raisins or nuts.

Yield: about 32 large cookies. Variation: Substitute 1 cup raisins for morsels.

NOTE: Dough may be frozen in air tight container. Thaw in refrigerator; bake as directed.


Emily said...

Matt - there's your recipe. ;)

And it may not be a big recipe for a family with a gajillion people in it, but here? It's just ME! ;) hehehe

slicer said...

What?! Your cats don't like cookies?!

Those must be really bit cookies if the yield is only 32!

We'll still have to triple it, though. ;-)

Thanks for the recipe. Now to go find some pumpkin.

slicer said...

I meant "big" not bit... DUH!

Emily said...

HUGE if you only make that many. I made them smaller and got something like... 70+ cookies out of the deal. MUCH better.