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Pumpkin Oatmeal Cookies

Moist, not too sweet cookie with a cake like consistency. Freezes well... makes the house smell wonderful during the fall season. (For those of you that have a liking for chocolate, you can substitute the raisins for chocolate chips. You can even top the cookie with chocolate frosting!) "


*4 cups unsifted flour
*2 cups QUICK old fashion oats
*2 tsp. baking soda
*2-4 tsp. cinnamon (dependant on your liking)
*1 tsp. salt
*1 1/2 cups butter (softened)
*2 cups brown sugar
*1 cup granulated sugar
*1 egg
*1 tsp vanilla
* 16 oz canned pumpkin (I add more like 20 oz for a moister cookie
*1 cup raisins


Pre heat oven to 350

1) Combine flour, oats, baking soda, cinnamon, and salt. (PUT ASIDE)
2) Butter: cream until light and fluffy
3) Add brown and granulated sugar to creamed butter. Blend well.
4) Add to butter mixture: egg (beat slightly first), vanilla
5) Beat butter mixture on medium high speed, ALTERNATE adding dry ingredients and pumpkin to butter mixture.

Bake 20-25 minutes on lightly greased cookie sheet
Let baked cookies set for 1 minute before removing from cookie sheet and place on aluminum foil to cool

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32 cookies

Nutritional Information
Per Serving

no nutrition information available

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