|Not my picture, but ours didn't really last long enough for one|
2 cups flour (I use half wheat, half white)
1 cup quick oats
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup butter/margerine, softened
1 cup firmly packed brown sugar
1 cup sugar
1 tsp vanilla
1 cup canned pumpkin
1 cup semi-sweet chocolate chips
1 cup raisins **
1 cup nuts (any kind) **
Preheat oven to 350. Combine flour, oats, baking soda, cinnamon and salt. Cream butter, gradually add sugars, beating untill light and fluffy. Add egg and vanilla, mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips, raisins, nuts. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet, spread with spatula. Bake 20-25 min, untill firm and lightly browned.
**My changes to the recipe: Overmeasure all the dry stuff except for sugar, which I undermeasure. I use a whole 15oz can of pumpkin. I added some flax seed meal and a couple shakes of nutmeg. I left out the nuts and raisins and added extra chocolate. I tried these with the addition of dried cranberries once, it was pretty good. I used teaspoons to drop globs of dough onto the ungreased cookie sheet, didn't smooth them out at all, and they took about 15 minutes to cook.
My changes: I didn't have craisins this time and didn't want to use extra chocolate (plus we only had half the needed cinnamon), so I used cinnamon chips. I used a whole can of pumpkin. Plain, instant oatmeal in place of quick oats (three packets). Ovemeasured dry ingredients, lightly undermeasured sugars. No nutmeg. No nuts or raisins. I squish ours out because they already puff up HUGE. I just use all purpose flour.