Donna’s Pumpkin Chocolate Chip Walnut Cookies
Haddie McLean shared these cookies on the morning show and suggested that they would be good enough for breakfast. I adapted the recipe and make them a little less healthy by adding chocolate chips. If you prefer, skip the chips and add dried cranberries. You can also skip the shortening. The cookies will be not quite as moist but still taste good.
1 cup canned pumpkin
1/2 cup shortening or butter, optional 1 cup brown sugar 2 eggs 2 teaspoons vanilla 1/2 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon salt 1-1/2 cups flour 3 cups rolled quick oats 1 cup chocolate chips or dried cranberries 1 cup chopped walnuts
Preheat oven to 350 degrees. Grease cookie sheets. In a large bowl, combine pumpkin, shortening, and brown sugar. Beat until smooth. Add eggs, vanilla, cinnamon, baking soda, and salt. Beat until smooth. Add flour and mix well. Add oatmeal and again mix well. Stir in chocolate chips and walnuts.
Using 2 teaspoons drop a small amount of batter on cookie sheets. Press dough flat with palm of your hand. Bake for 8 – 9 minutes. Do not over bake. Remove cookies from pan and cook on a rack. Store in plastic bags.
Makes 70 small cookies
Nutritional information per serving:
Fat, gm.: 2.5 Protein, gm.: 1 Carb. gm.: 8 Cholesterol, mg.: 5 Fiber: 0.6