1 can Pumpkin (not pumpkin pie filling)
Before you get started you need to dehydrate 1 can of pumpkin in a pan over medium high heat to get most of the moisture out of it. — I like to do this step the night before, but you don’t have to
2 sticks of softened butter – use only real butter
(you can set the butter in a large mixing bowl the night before)
2 cups of light brown sugar
1.5 teaspoon Pure Vanilla Extract
2 cups all-purpose flour (Better for Bread works great)
1 cups Old Fashioned Oats
1 teaspoon baking soda
1.5 teaspoon ground cinnamon
1.5 teaspoon allspice
½ teaspoon salt
white chocolate chips, dried cranberries, raisins, chopped pecan or walnuts,
Pre heat oven to 350 degrees F
In a medium mixing bowl, mix together the flour, oats, baking soda, cinnamon, allspice, and salt
In a large mixing bowl, mix softened butter and sugar by hand until it is creamy (mixing by hand helps in preventing too much air and makes for a little bit crispy, chewy cookie.
Add egg and vanilla extract to the butter and sugar.
Now add the dry mixture to the wet mixture and combine well.
If you are adding any of the optional items you can add them now combining for a total of 2 – 2 ½ cups. I like to bake ½ of the mix without any of the optional items then add 3/4 cup of white chocolate and 3/4 cup of dried cranberries to the remainder of the mix.
Drop by scoops on pan or stone lined with parchment paper, then flatten out the scooped mix with a fork or knife. This dough doesn’t spread very much so the cookies can be close together on the pan.
If you don’t flatten out your mix, it will spread some but will be a thicker end product which is also good.
Bake for 20 minutes
Makes approx. 38 cookies
Cool on a cooling rack so sweat doesn’t get underneath the cookies and make them soggy.