Pumpkin Chip Cookies

COURTESY OF Pam Simpson

Servings: 24

• 1-1/2 cups (3 sticks) unsalted butter, softened
• 2 cups packed brown sugar
• 1 cup granulated sugar
• 1 can (15 ounces) solid-packed pumpkin
• 1 egg
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 2 cups quick-cooking oats
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 cups (12 ounces) semisweet chocolate chips

1. Preheat the oven to 350 degrees. 2. In a large mixing bowl, cream together the butter and sugars. Add the pumpkin, egg and vanilla, and mix thoroughly. 3. In a separate bowl, mix together the flour, oats, baking soda, cinnamon and salt. 4. Gradually add the flour mixture to the cream mixture. 5. Once combined, stir in the chocolate chips by hand. 6. Drop by tablespoonfuls 2" apart onto ungreased baking sheets, and bake for 10-12 minutes until lightly browned. Cool on wire rack.