Its the Great Pumpkin Cookies, Charlie Brown
"These are wonderful cookies for the fall."
photo by DianaEatingRichly
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
4 dozen
ingredients
- 2 cups flour
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1 cup butter, softened
- 1 cup brown sugar
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup pumpkin
- 1 cup chocolate chips, i use milk chocolate
- 1 cup cinnamon baking chips (optional)
directions
- Cream butter with both sugars until light and fluffy.
- Add in egg, pumpkin, and vanilla and mix.
- Then add flour oats, baking soda, cinnamon, and salt and mix well.
- Then stir in CHocolate chips and cinnamon chips.
- Bake at 350 for 18-20 minutes or until firm and lightly brown.
- (OPT) You can shape these into pumpkins before baking and when done and cooled decorate with frosting or peanut butter (I love them just plain).
- I usually eat mine when they are totally cooled.
Questions & Replies
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Reviews
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YUM!! I made these this afternoon and they were delicious! I did make a few changes (as I usually do to make healthier changes) I used all whole wheat flour, replaced the egg with flax, only used 1/2 cup butter and replaced the other 1/2 with pumpkin puree and cut the sugar in half. I also added another cup of oatmeal because the batter seemed a bit thin....but other than that...I guess that's alot of changes isn't it? that is all I did. Will definitely be making these again! I think they will be great for school lunches in the fall!! And pretty healthy, too! And of course I love anything pumpkin! I also forgot, I baked them in a 375 degree convection oven for 10 minutes and they came out perfectly!! -
Really tasty. The cinnamon was enough on its own, didn't use cinnamon chips.
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Soft, moist cookie full of flavor. Due to some allergies in our house, we had to modify the recipe by using raisins instead of chocolate chips and 1/4 cup applesauce instead of the egg. Otherwise, delish! -
Very good.. I added walnuts to some of them in addition to the chocolate & cinnamon chips and they were delicious as well. -
Fixed these for a delayed Halloween party -- stayed strictly to the recipe, oven temp, and time -- turned out perfectly ! I had TRIED to find the sugar discs shaped like pumpkins to put on top -- none to be found ! had a 4-part canister with orange and black shake toppings and sugar crystals, which added a festive touch. Got 57 cookies with #40 Zeroll scoop. I guess they were good -- they were GONE ! Thanks for posting, ~*Miss Diggy*~.
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Tweaks
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Soft, moist cookie full of flavor. Due to some allergies in our house, we had to modify the recipe by using raisins instead of chocolate chips and 1/4 cup applesauce instead of the egg. Otherwise, delish!
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YUM!! I made these this afternoon and they were delicious! I did make a few changes (as I usually do to make healthier changes) I used all whole wheat flour, replaced the egg with flax, only used 1/2 cup butter and replaced the other 1/2 with pumpkin puree and cut the sugar in half. I also added another cup of oatmeal because the batter seemed a bit thin....but other than that...I guess that's alot of changes isn't it? that is all I did. Will definitely be making these again! I think they will be great for school lunches in the fall!! And pretty healthy, too! And of course I love anything pumpkin! I also forgot, I baked them in a 375 degree convection oven for 10 minutes and they came out perfectly!!
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I"ve made these a few times, but have yet to rate them. YUM! I subbed 1 cup of whole wheat pastry flour for white, used butterscotch, white and semi-sweet chocolate chips. I aslo threw in a dash of pumpkin pie spice. Mine were perfectly soft after cooking for 15 minutes. Next time, I'll try subbing out some of the butter with applesauce. Some chopped pecans might be a nice addition as well. Thanks for a great fall cookie recipe! -
These were good, but just didn't satisfy my sweet tooth!! They would be great as a breakfast cookie. The only thing I did differently was to replace the oil with applesauce. They were very soft and chewy. Thanks for posting!! -
I made the usual substitutions for this, 1 cup of wheat flour for 1 of the cups of white flour, applesauce for the butter, egg substitute for the egg and left out the chips. I also threw in a banana, trying to get everything I can in! These were outstanding and my 3 year "taste tested" 3 of them in less than 2 minutes no joke. I had no problems with transferring them off the cookie sheet once they had cooled slightly and these were incredibly moist so no crumbling whatsoever. Excellent recipe, very happy with the results will most definitely be making these again, THANKS!
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RECIPE SUBMITTED BY
~*Miss Diggy*~
Sandy, 0
My way of rating recipes
<br>1 Star - Did not like it, and possibly not edible, will not be making again, unless I specify the chance.
<br>2 Star - It was ok, but I will probly not make again, unless I specify the chance.
<br>3 Star - This was good, not bad, but not great, and will probly be made again when I have nothing else to make.
<br>4 Star - This was great, and will be made again.
<br>5 Star - AMAZING dish. Will most definitely be made again.
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