Pumpkin
Chip Cookies
INGREDIENTS:
2 ¼ CUPS
ALL-PURPOSE FLOUR
½ CUP QUICK
ROLLED OATS
1 TSP BAKING
SODA
1 TSP SALT
1 CUP (2 STICKS)
BUTTER SOFTENED
1 CUP PACKED
BROWN SUGAR
½ CUP GRANULATED
SUGAR
2 LARGE EGGS
1 TSP. VANILLA
EXTRACT
1 BAG (10 OZ.)
PUMPKIN SPICE MORSELS
1 CUP CHOPPED
NUTS (OPTIONAL)
PREHEAT
OVEN TO 375 F
COMBINE
FLOUR, BAKING SODA AND SALT IN SMALL BOWL. BEAT BUTTER
GRANULATED SUGAR, BROWN SUGAR AND VANILLA EXTRACT IN LARGE MIXER
BOWL UNTIL CREAMY. ADD EGGS ONE AT A TIME BEATING WELL AFTER
EACH ADDITION. GRADUALLY BEAT IN FLOUR MIXTURE. STIR IN PUMPKIN
SPICE MORSELS AND NUTS. DROP BY ROUNDED TABLESPOON APPROXIMATELY
1-INCH BALLS ON TO BAKING SHEET WITH PARCHMENT PAPER.
BAKE
FOR 9 TO 11
MINUTES OR UNTIL GOLDEN BROWN. COOL ON BAKING SHEET FOR 2
MINUTES. REMOVE TO WIRE RACKS TO COOL COMPLETELY
MAKES ABOUT 3
DOZEN COOKIES