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Thanksgiving Cookies |
"I am a pumpkin fiend. I came up with this trying to use up extra pumpkin one year. My family loved it. And has become a tradition in our house."
Ingredients :
- 3 cups quick cooking oats
- 1 (14 ounce) can solid-pack pumpkin puree
- 1 (12 ounce) bag semisweet chocolate chips
- 1 3/4 cups all-purpose flour
- 1 cup butter, softened
- 1/2 cup white sugar
- 1 egg
Instructions :
Prep : 30M | Cook : 32M | Ready in : 45M |
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- Preheat oven to 375 degrees F (190 degrees C).
- Mix oats, pumpkin, chocolate chips, flour, butter, sugar, and egg together in a bowl until dough is well mixed and thick; shape into 2 to 3-inch patties. Arrange patties on a baking sheet.
- Bake in the preheated oven until cooked through, 15 to 20 minutes.
Notes :
- Cookies won't brown or rise very much so don't be surprised when they appear to have no change.
- If you're using Splenda® leave it out until the end and mix it in slowly to taste. Splenda® is a dry ingredient while sugar is a liquid it is also sweeter than sugar.
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