Pumpkin Chip Cookies
3/4 cups butter, softened
1 cups packed brown sugar
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
7.5 ounces pumpkin (about half of a can)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup semisweet chocolate chips
Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into creamed mixture. Stir in oats and chocolate chips.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool. Makes around 4- 5 dozen.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool. Makes around 4- 5 dozen.