Pumpkin Chip Cookies |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 dozen | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 cups butter, softened | 2 cups packed brown sugar | 1 cup sugar |
| 1 can (15 ounces) solid-pack pumpkin | 1 egg | 1 teaspoon vanilla extract |
| 4 cups all-purpose flour | 2 cups quick-cooking oats | 2 teaspoons baking soda |
| 2 teaspoons ground cinnamon | 1 teaspoon salt | 2 cups (12 ounces) semisweet chocolate chips |
| 1 | In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips. Drop by tablespoonfuls 2 in apart onto ungreased baking sheets. Bake at 350 for 10-12 minutes or until lightly browned. Remove to wire racks to cool. |