Yield: 1 Servings
|1 cup||Oats, uncooked|
|1 teaspoon||Bak. soda|
|1 cup||Butter or marg., soft|
|1 cup||Firmly packed brown sug.|
|1 cup||Granulated sugar|
|1 \N||Egg, slightly beaten|
|1 teaspoon||Vanilla extract|
|1 cup||Semi-sweet morsels|
|\N \N||Assorted icing or peanut butter|
|\N \N||Assorted candies, raisins, or nuts|
Preheat oven, 350. Combine flour, oats, baking soda, cinnamon and salt.
Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpin, mixing well after each addition. Stir in morsels. For each cookie, drop ¼ c. dough onto lightly greased cookie sheet; spread into pumpin shape (if desired), using a thin metal spatula. Add a bit more dough to form stem.
Bake 20 to 25 mins. till cookies are firm and lightly browned. Remove from cookie sheets; cool on racs. Decorate, using icing or peanut butter to affix assorted candies, raisins, or nuts. Yield: 19 to 20 cookies.
Variation: 1 c. raisins instead of morsels. Posted to TNT - Prodigy's Recipe Exchange Newsletter by donarose@... on Jul 8, 1997