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| 4 | cups | flour, all-purpose | |
| 1 1/2 | cups | butter | |
| 2 | cups | oats | rolled (raw), quick |
| 2 | cups | brown sugar | |
| 2 | teaspoons | baking soda | |
| 2 | teaspoons | cinnamon | |
| 1 | each | egg | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | vanilla extract | |
| 6 | ounces | pumpkin (canned) | |
| 1 | cup | chocolate chips | |
| 1 | cup | raisins, seedless | |
| 1 | cup | nuts | chopped |
| 1/2 | package | chocolate candies | plain |
| 1 | x | lemon | glaze |
| 1 3/4 | cups | powdered sugar | |
| 1 | tablespoon | lemon zest | grated |
| 1 | tablespoon | lemon juice |
Preheat oven to 325 degrees F.
Grease cookie sheets. Cream butter, sugar, egg, vanilla and pumpkin.
Beat it all until light and fluffy.
Mix in dry ingredients; beat in cup by cup.
Mix all well. Drop on cookie sheets by teaspoonfuls.
Leave space; they will spread out.
Bake 20-25 minutes or until firm and lightly golden brown.
Remove from cookie sheets; cool on racks.
Decorate with chocolate candies right away or drizzle with Lemon Glaze.
LEMON GLAZE 1 3/4 cup of powdered sugar; 1 tablespoon grated lemon peel; 1 tablespoon lemon juice.
Combine all three and glaze the cookies.
| % Daily Value* | |
| Total Fat 95.0g | 146% |
| Saturated Fat 48.0g | 238% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 1384mg | 58% |
| Total Carbohydrate 242.0g | 81% |
| Dietary Fiber 18.0g | 72% |
| Sugars 75.0g | |
| Protein 36.0g | 72% |
| Vitamin A | 184% | Vitamin C | 11% | |
| Calcium | 16% | Iron | 71% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Hints and tips on how to best use a bread machine. Nothing beats waking up to the smell of fresh bread in the morning....
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