500 g (2 cups) flour
250 g (1 cup) quick or old fashion oats, uncooked
4 g (1 tsp) baking soda
4 g (1 tsp) cinnamon
250 g (1 cup) butter or margarine, softened
250 g (1 cup) brown sugar
250 g (1 cup) white sugar
1 egg, slightly beaten
2 ml (1 tsp) vanilla
250 g (1 cup) canned pumpkin
250 g (1 cup) semi sweet chocolate chips
Icing, peanut butter, raisins, nuts or candies to decorate – if desired.
Preheat oven to 350. Combine flour, oats, baking soda, and cinnamon. Cream butter – gradually add sugars, beating until light and fluffy. Add egg and vanilla, mix well. Mix in dry ingredients and pumpkin, mixing well after each addition. Fold in chocolate chips.
Drop ¼ cup dough (60 ml) onto a lightly greased cookie sheet. Bake 20 to 25 minutes until cookies are firm and lightly browned. Cool cookies on rack and decorate – use icing or peanut butter to affix raisins, nuts or candy.