And good for you! They are nice to have for breakfast with coffee, and they can be a light Thanksgiving dessert.
All done in one big bowl, just make sure it’s big enough. The recipe is for 32-34 cookies, depending on the size you make them.
Ingredients:
- Unsalted Butter (room temperature) – 1 stick (1/2 cup)
- Margarine (room temperature) – 1 stick (1/2 cup) or replace it with another stick of butter
- Granulated sugar – 1/2 cup
- Brown sugar – 1/2 cup
- 1 egg
- All-purpose flour – 2 cups
- Quick or old fashion oats – 2 cups
- Baking soda – 2 tsp
- Ground cinnamon – 2 tsp
- 1/2 tsp of salt
- Solid pack Pumpkin – 1 can (16 oz)
- Pecans, walnuts, cranberries (optional)
- I try to add several pieces of roasted butternut squash or pumpkin, it’s roasted with salt and sage, but adds a lot to the flavor – 1/2 cup.
Directions:
- Preheat oven to 350 °F
- Cream butter & margarine using hand mixer or a whisker
- Gradually add sugar, continue creaming
- Add an egg, salt, soda, vanilla, cinnamon, beat all together
- Gradually add flour and oats, alternating with the pumpkin, mixing well to combine
- Add your garnish of choice (pecans, walnuts, cranberries, raisins)
- Spoon the dough onto the baking sheet covered with parchment paper
- Bake for 20-25 minutes till golden and still a little soft to the touch
- Sprinkle with confection sugar
Enjoy!
