Pumpkin Chocolate Chip Cookies
Perfect in the fall when pumpkins start appearing in the markets. The cookies turn out cake-like and golden. The gentle mix of pumpkin and cinnamon works well with the chocolate chips.
no substitutes, softened
canne pumpkin purée
oats, quick cooking
chocolate chips (semi-sweet)
Preheat oven to 350℉ (180℃).
In a large mixing bowl, cream butter and sugars.
Beat in the pumpkin, egg and vanilla.
Combine the flour, oats, baking soda, cinnamon and salt in a separate bowl.
Gradually mix the dry with the wet mixture.
Fold in the chocolate chips.
On un-greased cookie sheets, drop by tablespoonfuls about two inches apart.
Bake for 10 to 12 minutes until lightly golden brown.
Remove to wire racks to cool.