We Are Thankful For Much!: ARIZONA FALL HARVEST

Tuesday, December 16, 2008

ARIZONA FALL HARVEST

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Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies
Ingredients:
2 cups all-purpose FLOUR
1 cup quick cooking OATS
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 cup (8 ounces) butter, softened
1 cup light brown sugar, packed
3/4 cup granulated SUGAR
1 large egg
1 teaspoon vanilla extract
1 cup canned solid pack pumpkin
1 cup raisins or cranberries(optional)
1 cup chopped pecans, walnuts(optional)
Preparation:
Heat oven to 350°. Lightly grease baking sheets or line with
silicone baking sheets.Combine the flour, oats, baking powder,
soda, salt, and spices; set aside.In a mixing bowl with electric
mixer, cream the butter and sugars until light and fluffy. Beat
in the egg, vanilla, and pumpkin. Slowly beat in the dry ingre-
dients until blended. Stir in raisins or cranberries and chopped
nuts. Drop by teaspoonfuls onto the prepared baking sheets.
Bake for 12 to 15 minutes, or until lightly browned around the
edges and set. Cool for a few minutes then remove to a rack to cool completely.Makes about 4 dozen cookies.