>They’re out of season. The pumpkin came from a can, not fresh or frozen. I was feeling a small amount of guilt in my locavore, seasonal heart as I softened the butter and started mixing in the egg.
Then La Petite came by and looked over my shoulder. “Mmm, oatmeal cookies?” “Pumpkin cookies with oatmeal.” “Even better!” she proclaimed.
Then Chuck chimed in from the computer. “With chocolate chips?” “Yes, I was planning on it.”
I felt a lot better.
This recipe is so old the card is tattered. I really ought to type it up in a Word file like so many of my favorites. I’ve made these since my kiddos were really little. In fact, I’d feed them to my kids for breakfast when they were very young. Cookies for breakfast? Don’t judge me; these cookies are healthier than a poptart!
1 cup whole wheat flour
2 cups quick oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups butter or margarine, softened
2 cups firmly packed brown sugar
1 cup granulated sugar
1 egg or 1/4 cup egg substitute
1 teaspoon vanilla extract
1 16 oz. can solid pack pumpkin
1 cup semi-sweet chocolate chips
Preheat oven to 350. Combine flour, oats, soda, cinnamon, and salt: set aside.
Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well.
Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips.
Using a cookie scoop or a 1/8 cup measure, drop dough onto lightly greased cookie sheet.
Bake at 350 for 20-25 minutes, until cookies are firm and lightly browned. Cool on racks.
Optional: frost and decorate. Cream cheese frosting works well with these cookies.
Another option: replace chocolate chips with raisins.
Amigo was coming down the stairs as I pulled these out of the oven. He had two as soon as they cooled. Despite the non-locavore nature of the beast, these cookies hit the spot on a cold winter Saturday night.