Okay this recipe is a lot like the oatmeal raisin cookies I have put up before but when it comes to YUMMY you really can’t beat these. They are moist and chewy and tasty, just what you want in a cookie.
Now I will admit making these with my daughter was most of the fun. She measured everything, beat it up and then together we dished it onto the cookie sheets. We used old metal ice cream scoops to get an even sized cookie. They spread a bit, so expect a large cookie.
2 c flour
1 1/3 c oatmeal
1 t baking soda
1 t cinnamon
1/2 t salt
1 c oil
1 c brown sugar (packed)
1 c sugar
1 c pumpkin puree (I used my homemade roasted pumpkin puree)
1 t vanilla
3/4 c raisins (we used dried blueberries and cranberries)
Mix together your dry ingredients in a large bowl, set aside. Mix your moist ingredients starting with the egg and oil, whisk them up good before adding the vanilla and pumpkin. Combine the two bowls together till you have a nice cookie dough
Preheat your over to 350 and drop spoonfuls of dough onto greased cookie sheets
Bake them for 12-14 minutes, adjusting the time to your stove and altitude. Then slide them off to cool on a rack and store in your recycled metal tin or plastic container. A fun and easy seasonal treat that your whole family will enjoy.