Yield: 19-20 large cookies
2 cups flour
1 cup quick oats, uncooked
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup brown sugar; packed
1 cup granulated sugar
1egg, slightly beaten
1 tsp vanilla
1 cup solid-pack pumpkin (not pumpkin pie mix)
1 cup semi-sweet chocolate morsels
Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix. 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. Bake 20-25 minutes, until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks.
Thanks to Rhonda for sending me her great pumpkin recipes. Not only is she is very talented photographer but also an amazing baker!