Pumpkin Oatmeal Raisin Cookies

(made with whole wheat flour too!)

I figured it’s best to start the blog off with something  sweet and tasty! These cookies turn out beautifully! Crisp on the outside but a delightful chewy cakelike middle! Just a tip though, if you are storing them in a container where they will sit on top of each other, put a layer of parchment/wax paper in between otherwise they will meld together into a big tasty crumbly gob!  

Prep: 30   Cook: 14-16   Ready to be enjoyed:  With in an hour    Yield: About 3-4 dozen

INGREDIENTS:

• 2 cups all-purpose whole wheat flour
• 1 1/3 cups quick or old-fashioned oats
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ Nutmeg
• ½ teaspoon salt
• 1 cup butter or margarine, softened( I use Nutelex as a Dairy Free Substitute)
• ¾ cup packed brown sugar
• ¾ cup granulated sugar
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup raisins

Tasty add ins: Nuts, Dried Cranberries, Flaked Coconut

DIRECTIONS:

1. Preheat oven to 350 degrees F. Lightly grease baking sheets.
2. Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in raisins and ad ins. Drop by rounded tablespoons onto prepared baking sheets.
3. Bake for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

OR Turn into BARS by:

Pour into a 9x13 baking pan and bake for 30-35 minutes until golden brown and set in the middle.