Pumpkin Chocolate Chip Cookies

I feel bad that I haven't posted on here in awhile but to tell you the truth, I haven't done a whole lot of cooking or baking in the past couple of months. I haven't made this recipe yet (I am going to this weekend!) but I got it from someone in our bible study who makes them and they are very good and soft!

Pumpkin Chocolate Chip Cookies

4 cups unsifted flour
2 cups oats, quick or old-fashioned, uncooked
2 t baking soda
2 t cinnamon
1 t salt
1 ½ cups butter or margarine, softened
2 cups firmly packed brown sugar
1 cup granulated sugar
1 egg
1 t vanilla
1 can solid pack pumpkin
1 cup (but I use the whole package, thus 2 cups instead) chocolate chips

Preheat oven to 350 degrees. 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 with pumpkin, mixing well after each addition. Stir in choc chips.

For each cookie, drop ¼ cup dough onto lightly greased cookie sheet (don’t use airbake). Flatten a little. Bake at 350 degrees for 20 – 25 minutes (closer to 20 in my oven, even a little less) until firm and lightly browned. Remove from cookie sheet and cool on rack.

Makes about 45, using the largest Pampered Chef cookie/muffin scoop (which is the fastest way to do this).

Enjoy!

These freeze nicely and also keep for a few days, if they don’t get eaten the first day.