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Great Pumpkin Cookies
2 cups flour
1 cup quick or old fashioned oats, uncooked
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup firmly packed brown sugar
1 cup sugar
1 egg, slightly beaten
1 teaspoon vanilla
1 cup pumpkin
1 cup semi-sweet real chocolate morsels
Assorted icings or peanut butter and assorted candies,
raisins or nuts
Preheat oven to 350 degrees. Combine flour, oats, baking
soda, cinnamon and salt; set aside. Cream butter; gradually
add sugars, beating until light and fluffy. Add egg and
vanilla; mix. Alternate additions of dry ingredients and
pumpkin, mixing well after each addition. Stir in morsels.
For each cookie, drop ¼ 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 20-25
minutes, 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.
Makes 19-20 large cookies.
VARIATION: Substitute 1 cup raisins for morsels.
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