Pumpkin Chip Cookies

By Lynnette Beck
Red Mountain Baker

Yield: About 12 oz Servings: 12 Cookies Serving Size: 1 oz


Ingredients:

1 ¾ T Butter, softened
4 ¾ T Brown Suger, packed
2 ½ T Sugar
2 ¼ oz Pumpkin, solid pack
½ T Egg
1/8 tsp Vanilla Extract
5 fl oz Wheat Flour, all-purpose
2 ½ fl oz Quick-cooking Oats
¼ tsp Baking Soda
¼ tsp Cinnamon, ground
1/8 tsp Salt
5 T Chocolate Chips, semi-sweet


Directions:

• 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 slightly heaping tablespoonfuls 2 in. apart onto ungreased baking sheets.


• Bake at 350o for 10-12 minutes until lightly browned.


• Remove to wire racks to cool.


Recipe Nutrient Analysis, Single Serving:
Calories: 121
Carbohydrate: 18g
Protein: 2g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 12mg
Sodium: 111mg
Total Dietary Fiber: trace