tis the season.
i hope you're not sick of pumpkin yet!
this is the recipe that started it all. my mother, sisters and i have been making pumpkin cookies with this exact magazine tear-out for over twenty years. that creepy little girl still scares me the first time i see her every october
|here's our ingredients for the day
|let's pause for a moment to admire the packed brown sugar. i want to build sandcastles with it.
delicious sandcastles of sin.
|start by mixing the flour, oats, cinnamon, baking soda, and salt
|next cream the butter
|gradually add sugars and keep mixing until light and fluffy and an unappetizing color
|next add vanilla and egg, beat well
alternate additions of pumpkin & dry ingredients
i did mine in 3 shifts
can you see the dough turning orangey?
|now it's time to add the chocolate chips
|i decided there weren't enough chips so i added more.
anyone who tells you not to is a scrooge and a phony. or diabetic.
|mix it up and contemplate diving in
|for each cookie, drop 1/4 cup dough onto greased cookie sheet.
that makes for some huge cookies. i use my large cookie scoop instead which is about 1/8 cup
remove from oven and let cool
mmm... delicious. don't let the doggies eat any.
Libby's Great Pumpkin Cookies
2 cups flour
1 cup oats
1 tsp baking soda
1tsp ground cinnamon
½ tsp salt
1 cup butter or margarine, softened
1 cup packed brown sugar
1 cup granulated sugar
1 egg, slightly beaten
1 tsp vanilla extract
1 cup Libby's Solid Pack Pumpkin
1 cup semi sweet chocolate morsels
Preheat oven to 350. Combine flour, oats, baking soda, cinnamon and salt.
Cream butter; gradually add sugars, beating until light and fluffy.
Add egg and vanilla, beat well.
Alternate additions of dry ingredients & pumpkin, mix well after each addition.
Stir in morsels.
For each cookie, drop ¼ cup dough onto lightly greased cookie sheet*
Bake 20-25 minutes
*this makes huge cookies. i make mine about 1/8 cup and bake for 15-17 min.
these cookies are amazing. go forth and bake!