Here's another variation of the standard oatmeal cookie, courtesy of christmascookies.com. This version uses pumpkin, just in time for Thanksgiving. I haven't tried this recipe yet but am looking forward to using it to add yet another dessert to my family's Thanksgiving table, as if pumpkin, pecan, and apple pies weren't already enough. I think this cookie could be good with chopped walnuts in it, or pecans. Both go well with pumpkin. Enjoy!
2 cups all-purpose flour
1 cup quick cooking rolled oats, uncooked
1 teaspoon baking Soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 large egg, slightly beaten
1 teaspoon vanilla extract
1 cup canned pumpkin
1 cup semi sweet chocolate chips
Preheat oven to 350F. Grease baking sheets. Combine flour, oats, baking soda, cinnamon and salt; set aside. Beat together butter and sugars until light and fluffy. Add egg and vanilla, mix. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate pieces. For each cookie, drop 1/4 cup of dough onto prepared baking sheet.
Bake 20 to 25 minutes until firm and lightly browned.