Wednesday, October 5, 2011

Libby's Great Pumpkin Cookies

4 c. unsifted all-purpose flour
2 c. quick or old-fashioned oats, uncooked
1 1/2 c. butter, softened
2 c. firmly packed brown sugar
1 (16 oz.) Libby's solid pack pumpkin
1 c. real semi-sweet chocolate morsels
1 c. granulated sugar
2 tsp. ground cinnamon
2 tsp. baking soda
1 egg
1 tsp. salt
1 tsp. vanilla extract
Assorted icings or peanut butter
Assorted candies, raisins or nuts

Preheat oven to 350°F. Combine flour, oats, soda, cinnamon and salt; set aside. Cream butter, gradually add sugars, beating 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; spread into pumpkin shape using a thin metal spatula. Add a bit more dough to form stem.
Bake at 350°F for 20 to 25 minutes,or until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. Decorate using icing or peanut butter to affix assorted candies, raisins or nuts. Yields: about 32 large cookies.
Variation: Substitute 1 cup raisins for morsels.
Note: Dough may be frozen in an air-tight container. Thaw in refrigerator, bake as directed.


The Japanese Redneck said...

I had to highlight the recipe to see it. It's showing up black.

Sounds good, and fall like. I'm in the mood for fall.

My Crazy Family said...

It's Halloween and a mystery post. LOL Not really.
I have no idea what went wrong so I changed the whole layout color. :o)