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Pumpkin Oatmeal Chocolate Chip Cookies

 
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I made these cookies and they came out perfectly. They did not stick to the pan or spread while baking. I did drop batter with a spoon to keep them on the small side.

Yield

6

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, High Fiber
 

Ingredients

2 cups all-purpose flour
1 cup rolled oats
quick cooking, uncooked
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 cup butter
softened
1 cup brown sugar
packed
*
1 cup granulated sugar replacement
*
1 large eggs
slightly beaten
1 teaspoon vanilla extract
1 cup canne pumpkin purée
1 cup chocolate chips (semi-sweet)
*

Directions

Preheat oven to 350℉ (180℃).

Grease baking sheets.

Combine flour, oats, baking soda, cinnamon and salt; set aside.

Beat together butter and sugars until light and fluffy.

Add egg and vanilla, mix.

Alternate additions of dry ingredients and pumpkin, mixing well after each addition.

Stir in chocolate pieces.

For each cookie, drop ¼ cup of dough onto prepared baking sheet.

Bake 20 to 25 minutes until firm and lightly browned.

 

* not incl. in nutrient facts

Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 55255% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 20g 101%
Trans Fat 0g
Cholesterol 117mg 39%
Sodium 521mg 22%
Total Carbohydrate 18g 18%
Dietary Fiber 5g 21%
Sugars g
Protein 21g
Vitamin A 147% Vitamin C 3%
Calcium 5% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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