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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1.5 | cups | Butter, light, Land o lakes | 1 | cup, packed | brown sugar | 1 | teaspoon | vanilla extract | 1 | cup | pumpkin, canned | 1 | large | eggs | 1 | large | Egg, whole, raw, fresh | 2 | cups | wheat flour, wholewheat | 1/2 | cup | flaxseed | 1 1/2 | teaspoons | baking soda | 1/2 | teaspoon | baking powder | 1 | packet | rolled oats (2 cup) | 1 | teaspoon | cinnamon, ground | 1 | teaspoon | nutmeg | 1 | teaspoon | cloves, ground | 1 | cup, chopped | pecans | 1 | cup, packed | raisins, seedless | 1/2 | cup | semisweet chocolate baking bits |
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Steps
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Sequence
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Step
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| | 1 | Heat oven to 350. | | 2 | Mix butter | | 3 | Add remaining ingredients | | 4 | Use an ice cream scoop to place large balls of dough on greased cookie sheet. | | 5 | Bake 20 min until brown on the edges but still soft in the middle. | | 6 | Let cookies rest before removing from baking sheet. | | 7 | Can freeze 1/2 of the cookies in Ziplock bags for breakfast another day. | | 8 | Makes 24 cookies. |
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