Libby's Great Pumpkin Cookie Recipe

I had to include this yearly favorite. We've been making these forever- pretty much a staple in my household growing up. I've made so many variations- raisinets in place of chocolate chips, extra pumpkin to give a more cakey consistency, m&m eyes and icing mouths, cream cheese icing....the list goes on. These are easy, fun and oh-so-yummy. Storage can be a bit of a headache- they're super-soft, so can be sticky if kept in a cookie tin. They keep best when stored on a flat surface and in the fridge.

I used organic pumpkin (not on purpose, but because it was all that we had in our shore house this weekend) and chopped dark chocolate bliss bars in addition to chocolate chips, because we were short about 1/2 cup. They were fine, but I'll stick to the original recipe next time-- nothing quite beats the taste of these when they're made how they're meant to be.
(www.verybestbaking.com)


Libby's Great Pumpkin Cookie Recipe


Ingredients:

4 c. all-purpose flour

2 c. Quaker quick oats

1 1/2 c. butter, softened

2 c. dark brown sugar- firmly packed

1 can (16 oz.) Libby's pumpkin puree

1 c. semi-sweet chocolate morsels

1 c. granulated sugar

2 tsp cinnamon

2 tsp baking soda

1 egg

1 tsp salt

1 tsp vanilla extract

Directions:

Preheat oven to 350 degrees

Combine flour, oats, soda, cinnamon and salt. In separate bowl, cream butter. Gradually add sugars until light and fluffy. Add egg and vanilla, mix well.

Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels.

For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet.

Bake 20-25 minutes. Makes about 32 cookies.