Pumpkin Oatmeal Cookies

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Pumpkin Oatmeal Cookies

Ingredients

• 1 Cup Butter, room temperature

• 1 Cup Brown Sugar

• ½ Cup Pumpkin (it can either be canned, or fresh, roasted and blended)

• 2 Cups Plain Flour

• ½ Cup Oatmeal

• ¾ teas Baking Soda

• ½ teas Salt

• 1 teas Pumpkin Spice

• Add ins: Chocolate chips, pecans or walnuts, raisins, cranberries

Directions

1. Preheat oven to 350ºF (180ºC). Butter 2 baking sheets. (I've been avoiding parchment paper as much as possible.)

2. In a large mixing bowl add the butter and sugar. Stir till the mixture is a thick paste consistency. Then add the pumpkin, mix well. Don't worry if your mixture curdles.

3. Next, add in the flour, oatmeal, baking soda, salt and pumpkin spice. Stir till well combined, don't over mix!

4. Use a medium cookie scooper and place on the buttered cookie sheets 2 inches apart (they will spread.) Add a pecan on top if you like and push down on the cookie dough to make a disk. This helps the cookie spread and create a nice shape.

5. Bake for 10 minutes or until golden brown on the edges, and the bottom of the cookie is brown.

6. Let cool for 5 minutes on the cookie sheet, transfer to a cooling rack. Make sure the cookies are not left on the cookie sheet too long. Once the cookies are cooled, sometimes the cookies will not come off.

7. Store in a cookie jar or air tight container. ENJOY!

NOTE: if you have a small household like myself, you don't need to bake ALL the cookies at once. Scoop out the cookies and place them on a plate that will fit in your freezer. Once your plate is full of rounds of cookie dough put in the freezer for about 1 hour. Once frozen, throw them in a baggie marked "pumpkin oatmeal cookies". Keep them in the freezer till an unannounced guest arrives and bake some Fresh-from-the-Oven cookies! They will be so impressed.