| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies |
36 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All purp flour |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 2 |
ts |
Pumpkin pie spice |
| 1 |
c |
Dark brown sugar |
| 1/2 |
c |
Sugar |
| 3/4 |
c |
Salted butter, softened |
| 1 |
lg |
Egg |
| 1 |
c |
Pumpkin |
| 1 |
ts |
Vanilla |
| 1 |
c |
Raisins |
| 1/2 |
c |
Chpd walnuts |
INSTRUCTIONS
MRS. FIELDS' COOKIE BOOK
Preheat oven 300 F. In med bowl combine flour, soda, salt, and pumpkin pie
spice. Mix well with wire whisk. Set aside. In lg bowl blend sugars with
mixer set at med speed. Add butter and beat to form a grainy paste. Scrape
sides of bowl, then add egg, pumpkin, and vanilla. Beat at med speed until
light and fluffy. Add flour mixture, raisins, and walnuts. Blend at low
speed just until combined. Do not overmix. Drop by rounded Ts onto
ungreased cookie sheets, 1 1/2" apart. Bake 22-24 mins until cookies are
slightly browned along edges. Immediately transfer cookies to a cool
surface.
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”