Oatmeal Pumkin Cookies
Yield
96 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | cups |
all-purpose flour
|
|
1 ½ | cups |
butter
|
|
2 | cups |
rolled oats
rolled (raw), quick |
|
2 | cups |
brown sugar
|
* |
2 | teaspoons |
baking soda
|
|
2 | teaspoons |
cinnamon
|
|
1 | each |
eggs
|
|
1 | teaspoon |
salt
|
|
1 | teaspoon |
vanilla extract
|
|
6 | ounces |
canned pumpkin purée
|
|
1 | cup |
chocolate chips
|
* |
1 | cup |
raisins, seedless
|
|
1 | cup |
nuts
chopped |
|
½ | package |
chocolate candies
plain |
* |
1 | x |
lemon
glaze |
* |
1 ¾ | cups |
powdered sugar
|
|
1 | tablespoon |
lemon zest
grated |
|
1 | tablespoon |
lemon juice
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
946 | ml |
all-purpose flour
|
|
355 | ml |
butter
|
|
473 | ml |
rolled oats
rolled (raw), quick |
|
473 | ml |
brown sugar
|
* |
1E+1 | ml |
baking soda
|
|
1E+1 | ml |
cinnamon
|
|
1 | each |
eggs
|
|
5 | ml |
salt
|
|
5 | ml |
vanilla extract
|
|
173.4 | ml/g |
canned pumpkin purée
|
|
237 | ml |
chocolate chips
|
* |
237 | ml |
raisins, seedless
|
|
237 | ml |
nuts
chopped |
|
0.5 | package |
chocolate candies
plain |
* |
1 | x |
lemon
glaze |
* |
414 | ml |
powdered sugar
|
|
15 | ml |
lemon zest
grated |
|
15 | ml |
lemon juice
|
Directions
Preheat oven to 325℉ (160℃).
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 to 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 ¾ cup of powdered sugar; 1 tablespoon grated lemon peel; 1 tablespoon lemon juice.
Combine all three and glaze the cookies.