Anyone who knows me well knows that I do not “do” pumpkin. While everyone else is exchanging their autumnal recipes, featuring the lovely orange squash, I am likely to be wrinkling up my nose to show my displeasure, unless we are talking about THIS recipe. This is a soft, nutty, wholesome cookie…and as my Granny always said “I only put good things it there.” So for those like me, who usually pass on pumpkin, might I suggest?
Pumpkin Oatmeal Raisin Cookies
Preheat oven to 375 degrees.
In a large mixing bowl combine:
1 Cup Flour
1 Cup Brown Sugar
½ Cup White Sugar
½ Teaspoon Salt
½ Teaspoon Baking Soda
Blend together:
1 Cup Butter (Softened)
1 Cup Pumpkin Puree
1 Large Egg
Fold wet ingredients into dry ingredients.
Next, fold into batter:
3 Cups Old Fashioned Oats
1 Cup Dark Seedless Raisins
½ Cup Coconut
½ cup Pecan (chopped)
½ Cup Walnuts (chopped)
½ Cup Almonds (Slices)
½ Cup Roasted Sunflower Meats
Blend well. Drop by spoonfuls onto ungreased cookie sheet and bake for 13-15 minutes at 375 degrees. Makes 3-5 dozen, depending on how large you make them.
Helpful Hints: I like to mix in the last ingredients in with my hands. Also I use Pampered Chef’s (1.25 diameter) melon ball scoop to give cookies a uniform size. This makes about 5 dozen smallish cookies. And lastly, I like these cookies best when they are nicely browned…it brings out the toasted flavors of the nuts. Enjoy!
Posts
