I don't like pumpkin, but many people in my world do. I made these for a meeting at church and had Doug taste test them for me. He said, "They are crap. You should not take those to church. Leave them all here and we will take care of them." Meaning, "I would like them all. Do not give any away." Everyone who ate them also said they enjoyed them tremendously. Fairly easy to make and a large recipe so you can meet everyone's pumpkin cravings.
- 1 1/2 cups butter, softened
- 2 cups packed brown sugar
- 1 cup sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 can (15 oz) pumpkin
- 4 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp salt
- 2 cups quick-cooking oats
- 2 cups semisweet chocolate chips
Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin. In another bowl, whisk together flour, baking soda, cinnamon, and salt; gradually beat into creamed mixture. Stir in oats and chocolate chips.
Preheat oven to 350 degrees. Drop by tablespoonfuls about 2 inches apart onto ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.
NOTES: It's a large recipe. I wasn't sure all the ingredients would fit in my mixer but they did...carefully. I also think mine were about a 1 1/2 tablespoon sized and they were just right. It meant I had to cook them on the 12 minute end of the range, but they stayed nice and fluffy but still cooked through.
Makes: 6-8 dozen (depending on your scoop size - mine was 6 dozen)
Prep Time: 15 minutes
Total Time: 30 minutes
Recipe from Taste of Home
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