| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Choco5 | 1 | servings | |
INGREDIENTS
| 4 | c | Flour |
| 2 | c | Quick uncooked oats |
| 2 | ts | Baking soda |
| 2 | ts | Ground cinnamon |
| 1 | ts | Salt |
| 1 1/2 | c | Butter; softened |
| 2 | c | Brown sugar |
| 1 | c | Sugar |
| 1 | Egg | |
| 1 | ts | Vanilla extract |
| 1 | cn | Solid pack pumpkin; (16 oz) |
| 1 | c | Semisweet chocolate chips |
INSTRUCTIONS
Preheat oven to 350 F. Combine flour, oats, soda, cinnamon & salt; set aside. Cream butter; gradually add sugars, beating until light & fluffy. Add egg & vanilla; mix well. Alternate additions of dry ingredients & pumpkin, mixing well after each addition. Stir in morsels. Bake at 350 F. for 20-25 minutes, until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. NOTE: dough may be frozen in air-tight container. Thaw in refrigerator; bake as directed. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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