- ¾ cup butter, softened
- 1 cup packed brown sugar
- ½ cup sugar
- 1 (15 ounce) can pumpkin puree (use half)
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350°
- In a large mixing bowl, cream the butter and sugars
- Beat in the pumpkin, egg, and vanilla
- In another bowl, combine the flour, oats, baking soda, cinnamon, and salt
- Gradually add to creamed mixture
- Stir in chocolate chips
- Drop by tablespoons 2 inches apart onto ungreased baking sheets
- Bake for 11-13 minutes or until lightly browned
- Let cool for 10 minutes
Note: Once you take these out of the oven, the cookies will appear soft. They will start to harden up after 10 minutes. It is meant to be soft and chewy once you bite into it.
recipe and photo from the blog listed in this picture
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