Ingredients

4 cups unsifted flour

2 cups quick or old fashioned oats, uncooked

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1 1/2 cups margarine, softened

2 cups firmly packed brown sugar

1 cup sugar

1 egg

1 teaspoon vanilla

1 can (16-ounce) Libby’s Solid Pack Pumpkin

1 (12-ounces) bag semi-sweet chocolate chips

Preparation

  1. Preheat oven to 350 degrees. Combine flour, oats, soda, cinnamon and salt; set aside. Cream margarine, gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels.

  2. Drop by teaspoon full on a lightly greased cookie sheet and bake for approximately 15 minutes, or until cookies are firm and lightly browned. Remove from pan and cool.